Anju's Kitchen Treasures

Announcement

2011-06-16T14:27:00.000+04:00

I've been away for a good reason. Allah SWT accepted our duas and granted me and my husband beautiful twin girls! We have named them Maryam & Anum.

Please make dua for us.

Will be back soon.............

Off To Vacation

2010-07-25T15:41:00.000+04:00

Finally I'm off on my vacation to India .In the event of impending holy month of Ramadaan,I shall be off my blog for some time.Wil be back soon.
May Allah make us of the successful in Ramadan, and make it easy for us to turn to him completely and perpetually. Ameen.

Chicken Tikka Masala- The easy way

2010-07-25T15:32:00.000+04:00

The way to a perfect dish of Chicken Tikka Masala may sound laborious with grilling the chicken and then making a gravy out of it.Not anymore....

Ingredients for the Tikka
Boneless chicken(bite size pieces)-500gm
Red chilli powder-2tsp
Jeera powder-1tsp
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Ginger garlic paste-2tsp
Curds-2tbsp
Oil-2tbsp
Salt -to taste
Red food color-a pinch

Mix all the ingredients with the chicken and marinate for 2 hrs.Heat a non stick pan and roast the chicken on medium flame till crisp and cooked.

For the gravy:

Chopped onions-1cup
Ginger garlic paste-1tsp
Tomato puree-1cup
Jeera powder-1/2tsp
Chilli powder-1tsp
Turmeric powder-1/2tsp
Salt-to taste
Butter-2tbsp

Heat butter in a pan.

Add onions and saute til brown.Add ginger garlic paste and saute.

Add the remaining ingredients and saute for 2mins.

Add the chicken pieces now and add enough water to get the right consistancy.

Boil for 2 mins.
Serve hot garnished with chopped cilantro.

Bhuna Gosht-Stir Fried Lamb

2010-07-17T10:39:00.000+04:00

I had Bhuna Gosht in a restaurant once and vowed to make my own version of it at home.
The result was not too close to what I had eaten, but the taste turned out to be heavenly.

Ingredients:

Lamb cuts-500gm
Ginger garlic paste-1tbsp
Red chilli powder-2tsp
Jeera powder-1/2tsp
Garam masala powder-1/2tsp
Turmeric powder-1/2tsp
Salt-to taste
Finely Sliced onions-1 big
Curry leaves-1 string(optional)
Oil-2tbsp
Chopped cilatro,Lemon-For garnish

Add ginger garlic paste,salt and all the spices to the meat and marinate meat for a couple od hours.
Add a cup of water and cook meat on low flame until tender.A pressure cooker can also be used to cook meat.Make sure the meat does not get over cooked.
In a pan heat oil,add curry leaves, sliced onions and saute till crisp and olden brown.

Now add the cooked meat and saute on high flame till all the water dries up and the meat gets crisp.

Garnish with chopped cilantro and lemon wedges.

Serve hot with rice or rotis.

Mishti Doi (Sweet Yoghurt)

2010-07-14T14:57:00.002+04:00

Mishti Doi is synonymous with Bengal in East India.Bengali sweets is complete without "Mishti Doi" or sweet yoghurt. It is a must-have item on all auspicious occasions for Bengalis

Mishti Doi tastes great but is amazingly simple to make!

Mishti doi reminds me, and probably all Bengalis an earthen pot filled with a brownish mass of sweet curd.

Ingredients:

Full Cream Milk-1ltr
Sugar-8 tbsp
Yogurt -2 tbsp
1 Earthen pot (optional)

Pour the milk in a thick bottom vessel and heat over low flame

As it starts boiling add 4 tablespoons of sugar and keep on simmering till the volume is reduced to little less than half.

Take the remaining sugar with 2 tablespoons of water and heat till the sugar melts and attains a golden brown color.

Gradually add the molten sugar over the milk and boil for another 15 minutes over low flame

Take out of flame and let it become lukewarm

Pour the milk over the earthen pot and add the yogurt

Keep the pot in a warm, dry place, and let the yogurt set over night

Refrigerate the set dahi and serve as a dessert .

Grilled Lamb Chops

2010-07-12T11:06:00.000+04:00

These grilled chops, easy to prepare and delicious to eat, can be served as a starter or a light lunch or even more appetizing on a barbecue accompanying other delicious dishes.This dish goes well with rice or grilled vegetables.

Lean lamb cuts are ideal for cooking this dish. This particular dish is best to be left to marinate for at least 4-6 hours or over night before cooking. Once marinated cook under a grill, barbecue or on a griddle

Lamb rib chops-6 (500gm)
Oil-3tbsp
Ginger garlic paste-2tsp
Red chilli powder-2tsp
Turmeric powder-1/2tsp
Lemon juice-1tsp
Garam masala-1/2tsp
4tbsp-thick yoghurt
Salt-to taste
Chopped cilatro-3tbsp

Beat each chop on both sides.

Place lamb chops in a shallow dish. Combine remaining ingredients and pour over chops.

Cover and refrigerate for 6 hours.

Preheat grill for medium heat.

Place chops on a well oiled grill or grriddle and cook on each side till well cooked.

Once cooked garnish with fresh salad, lemon wedges.Serve with your favorite chutney or yoghurt sauce.

Bhindi Jaipuri (Crispy Fried Okra)

2010-07-07T11:06:00.000+04:00

I just love bhindi.I had my eyes on this fry since I got married.Had to wait for six long years to make this and eat. Once my husband had I been to a wedding and there he happened to have this dish. He had all praise for it and wished to have it at home. Then my mission was to try my hands on this north Indian delicacy. It was an instant hit . This is a very good starter and also a prominent side dish to accompany with rotis or rice.

Ingredients:

Bhindi (Okra)-300gm
Amchoor(dry mango) powder-1tsp
Red chilli powder-1tsp
Cumin powder-1/2tsp
Besan(gram flour)-3/4 cup
Corn flour-1/4cup
Broken cashewnuts-2tbsp(optional)
Finely chopped onions-2tbsp
Oil-to deep fry
Vinegar-1tsp
Salt-to taste
Red food colour-a pinch(optional)

Wash the bhindi and pat dry them

Cut off both the ends and slit them length wise or cut them diagonally.

Add all ingredients and mix and sprinkle few drops of water if the flour is not sticking to the bhindi.

Deep fry till golden brown on medium heat.

Serve as appetizer or as an accompaniment.

Blogger Templates

KFC Chicken- Clone Recipe

2010-07-04T08:09:00.001+04:00

-Kentucky Fried Chicken is loved across the world and there are many recipes online that try to duplicate the great taste. After many tries at preparing the perfect chicken I have learned that there are several factors that have a great influence the perfect result.

Use shortening versus vegetable oil.The shortening tends to do a better job at cooking the chicken.

There are no shortcuts.The chicken needs to be marinated for a long time.This makes the chicken extremely soft and juicy.

This recipe is so close to the real deal. Adjust the recipe as you wish until your happy with the results.

Ingredients:

Chicken-8 pieces (I used the drumsticks and thighs of a large chicken)
Red chilli powder-1tsp
Garlic powder-1tsp
Mixed herbs-3tsp( is easily available at large supermarkets)
Black pepper powder-1tsp
Meat tenderiser-1/4 tsp
Salt-to taste
Egg, beaten -1
Milk-1cup
Flour-2cups
Coarse bread crumbs-2tbsp
Shortening/ vegetable oil-to deep fry

Remove any excess skin and fat from the chicken pieces.
Soak the chicken in 5 cups of water and add the red chilli powder,garlic powder,mixed herbs,salt and meat tenderiser.

Mix well and let it marinate in the referigerator for 24 hours.

Combine the beaten egg ,a pinch of salt and milk in a bowl.

In another bowl, combine the coating ingredients (flour, salt, pepper and crumbs).

When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.

Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
I like to double coat my chicken for extra crispiness and texture.

Make sure that each piece is coated very generously.

Stack the chicken on a plate.
Drop the chicken, one piece at a time into the hot shortening/oil.
Fry on medium heat till golden brown.

Remove the chicken and drain in paper towels for about 5 minutes before eating.

Enjoyyy the amazingly crisp and juicy KFC chicken !!

Blogger Templates

Prawn Masala

2010-06-30T17:39:00.000+04:00

After stuffing my freezer with amazing fish and shrimps from the fish market,I started off my seafood festival with the amazing prawn masala.

A truly delicious dish and is incredibly easy to make.

Ingredients:

Prawns(cleaned and deveined)-250gms
Finely Chopped onions-1big
Ginger garlic paste-1tsp
Turmeric powder-1/2tsp
Red chilli powder-1tsp
Corriander powder-1tsp
Garam masala-1/4tsp
Curry leaves-1 string
Chopped garlic-1tbsp
Oil-2tbsp
Salt-to taste

Marinate the cleaned prawns with ginger garlic paste,turmeric powder,chilli powder ,salt and coriander powder for an hour.
Heat oil in a pan.Add curry leaves and let them splutter.
Add chopped garlic and onions and saute till light brown.
Add the marinated prawns and saute high flame for a minute.
Do not add water.
Simmer flame,close lid and cook till done.

Prawns get cooked really fast.It may take 2-3minutes for medium sized prawns.

Do not overcook the prawns as they become rubbery.

Finally add garam masala and dry any excess water.

Check for salt.

Serve hot garnished with chooped corriander leaves.

Blogger Templates

Deira Fish Market Dubai

2010-06-29T08:58:00.000+04:00

My visit to Dubai’s busiest fish market in Deira was worth a visit.
At the break of dawn, the place is bustling with sellers and traders luring every single customer to their catch of the day.
Mind you, they do sales talk in languages you can imagine – German, Japanese, English and what not - depending on how they see you!

Dubai, being situated in the Arabian Peninsula is abundant with so many kinds of fishes. The Dubai Fish Market has an incredible variety of local fish, crabs, shrimps, you name it at very affordable prices and very fresh, some still moving.

If you haven’t been to a real, wet fish market, be prepared, though - it is an eye opener to your senses. The smell is, well, fishy but what can you expect from a fish market? After a while, your nose will get used to the smell and you won’t mind roaming around looking for the perfect fish

Next to the Fish Market is the Vegetable and Fruit Market. The vegetables are better than the ones in the supermarkets.

Dubai is a desert land but because of its location, we get lots of fresh produce from neighboring countries in Mediterranean, Europe and India. Some veggies and fruits are locally produced as well, using state of the art greenhouses.

This is where you'll find a large variety of cheap and fresh fruits both from local and imported from neighboring countries. It's also a place where you can get a hand on different types of dates

In all,had a great time in the market. Cya...

Blogger Templates

Pav Bhaji

2010-06-27T11:51:00.000+04:00

Pav bhaji is a fast food dish popular in most cities of India and liked by almost everyone. Pav means bread and bhaji is a term for the mashed vegetable curry garnished with coriander and chopped onions.

Ingredients-

Boiled and mashed vegetables(potato/cauliflower/capsicum/carrot/beans/green peas)-500gm
Finely chopped onions-1 big
Finely bchopped tomatoes-2 medium
Chopped garlic-2tbsp
Chopped fresh coriander leaves - handful
Pav bhaji masala - 2tbsp
Red chilli pwd - to taste(optional)
Salt to taste
Lemon juice
for garnishing - onions and coriander finely chopped
Low fat Butter
Pav/Burger buns/bread-1 pack (use brown bread/buns for a healthier dish)

Bhaji:

Cut all the vegetables in big pieces and boil them with a cup of water and a little salt in a pressure cooker.
Mash these vegetables.
In a pan put 2tsp oil, add the garlic and chopped onions and sautee till slightly pink in colour.
Add the tomatoes and cook closed until soft.
Add the paav bhaji masala.(I use Everest/mother's recipe pav bhaji masala) saute the tomatoes well.
Add the vegetable mixture to it & mix it well .
Add salt (according to taste) and red chilli powder if you like a real hot gravy.
Add water if the gravy gets too thick
Let it boil for a minute or two.

Add 2tbsp butter to it as per your taste and mix it well.
Once you remove it from gas pour in juice of half a lemon for that extra taste.

For Pav:

Apply butter to your pav.
Toast your pav until they turn golden brown.

To serve:

Serve your Pav and Bhaji together with onion, cilantro & lemon juice garnished on the bhaji.
Enjoyyy !

Blogger Templates

Homemade Tahini (Sesame Seed Paste)

2010-06-24T08:48:00.000+04:00

Tahini is readily available in stores across many countries.

It is an essential ingredient in Middle Eastern dishes such as humous and falafel

I just like to make my own tahini and have found that this recipe is the best.
I have made it with both vegetable oil and olive oil and decided that I like if best with a combination of the two.
It is worth making tahini in bulk to reduce waste as the sticky paste is difficult to empty cleanly from your food processor. This is the proportion of oil to sesame seeds to use, increase the quantities to suit your needs

Ingredients:

Sesame seeds-5cups
Olive oil or vegetable oil-1 1/2 cups

Preheat oven to 350 degrees. Toast sesame seeds for 5-10 minutes, stirring the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Makes about 4 cups
Homemade tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Blogger Templates

Arabic Falafel

2010-06-22T15:34:00.001+04:00

Falafel is very popular in the Middle Eastern snack.

As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini sauce. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.

Dried chickpeas or canned chickpeas -1cup/1can
Onion, chopped -1large
Garlic, chopped-3cloves
Fresh parsley, chopped-3tbsp
Fresh cilantro, chopped -3tbsp
Cumin -1tsp
Flour-4tbsp
Dry hot red pepper-1/2tsp
Salt-to taste
Baking powder-1tsp
Oil -for frying
Tahini sauce thinned with a few drops of water(Homemade recipe to follow in next post)
Chopped tomato/onion/bell peppers- for garnish

Place dried chickpeas in a bowl, covering with water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas and pressure cook for 20mins until cooked

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, cumin, parsley, cilantro, salt and pepper in bowl. Add flour and baking powder.
Mash chickpeas well ensuring to mix ingredients together. You can also combine ingredients in a food processor if you want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil on medium flame until golden brown .Remove from oil and drain on a paper towel for a minute or two.

Serve hot. Garnish falafel platter with cut tomatoes, green bell peppers, red onion and turnips. Serve tahini on the side.

NOTE: As an alternative, falafel can be formed into patties and served like a burger.

PEACH SMOOTHIE

2010-06-21T08:53:00.000+04:00

Fresh, delicious, healthy and bursting with peach flavor!
There’s nothing like a sweet creamy peach milkshake to cool off those summer nights. A couple days I went to the grocery store and found huge, beautiful peaches for an amazing price. Lucky me!

Ingredients:

Peaches -6
Ice -4 cups
Honey-to taste

Peel the peaches, chop them and place them in a blender with ice, and blend. To serve, pour the glass half way with the smoothie, add a dash of honey, pour the glass to the top, and top it with one more dash of honey.

Blogger Templates

Lauki Ke Kofte -Bottlegourd dumplings in a spicy gravy

2010-06-16T10:59:00.002+04:00

Lauki (bottlegourd), peeled and grated-4cups
Onion (chopped)-1large
Tomato (chopped)-1large
Gram flour (besan)-4tbsp or more if required
Yoghurt-2tbsp
Garlic cloves, finely chopped-3cloves
Ginger, finely chopped-1tsp
Black pepper powder-1/2tsp
Chopped Green chilies-4
Cumin seeds-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Red Chili powder-1tsp
Salt-to taste
Oil-4tbsp

Dry roast besan on low heat for 2-3 minutes

Squeeze water out of the lauki; mix in salt, ginger and black pepper.

Sauté over high flame, to dry up excess liquid and leave to cool.

Add roasted besan, 1/2 tsp red chilli powder,2tsp chopped corriander leaves; mix well and shape into walnut sized balls.

Deep-fry koftas to a golden brown over high flame and keep aside

Coarsely grind green chillies, onion, yoghurt and tomatoes all together in a blender

Add 2 large spoons of oil in a pan.

Add chopped garlic and the coarse masala to it.Once the masala is cooked,lower the flame and continuously stir the masala

Add the dry masala, i.e. red chili powder, coriander powder, turmeric powder and salt to taste

Add 2 cups of water to make the gravy. Boil the gravy for 5mins

Add koftas into the gravy

Garnish with fresh coriander leaves

Serve hot with roti or rice.

Iced Kiwi & Ginger Lime Cocktail

2010-06-09T11:07:00.003+04:00

Kiwi fruit, is one of the top healthy fruits.
Kiwi fruit is rich in vitamins, minerals and protective phytochemicals that promote health and longevity of human life.
What more can one ask for? This amazingly tasty drink is an amazing health drink,a heat buster and an excellent cocktail drink for parties.

Ingredients

kiwi fruit, diced with some larger chunks for garnish-1cup
Juice of lime, freshly squeezed-1
Finely minced ginger-1/4tsp
Dash of salt- optional
Sugar syrup-3tbsp
Ginger Ale(carbonated soft drink flavored with ginger)-8 oz.
Ice

In a mixing container, add sugar syrup, dash of salt, minced ginger, diced kiwi, and lime juice; mix well.
Pour ginger ale into a chilled serving glass.
Pour juice mix over soda, making sure to swirl minced ginger and kiwi.
Garnish with kiwi and lime rind. Enjoy!

Caramel Custard

2010-06-07T10:35:00.001+04:00

My idea of the perfect dessert involves custard in any shape or form.

This rich custard gets its color and flavor from a caramelized-sugar topping. It's a great make-ahead dessert that's sure to impress any gathering.

The recipe I submit to you today is Julia Child’s crème renversée au caramel–unmolded caramel custard. You line your molds with the caramel, fill it with custard, and then bake in a water bath to ensure slow and even cooking. It can seem a little complicated but crème caramel is actually quite simple to make and it never fails to impress.

for the caramel:

Sugar-2/3rd cup
Water-1/3rd cup

Add sugar and water to a heavy stainless steel saucepan and cook over medium heat until the sugar has dissolved. When it starts to brown, swirl the saucepan around but do not stir. This will ensure that the sugar turns color evenly and will help wash any crystals off the side. When it is thick and a light, nutty brown, remove from heat and pour directly into molds; swirl each mold to coat evenly with the caramel.

For the custard:

Milk-2 1/2 cups
Sugar-1/2cup
Eggs-3
Egg yolks-3
Vanilla extract-1tsp

Bring the milk to just below a simmer in a saucepan.

Gradually beat the sugar into the eggs and egg yolks in a bowl until well mixed, light, and foamy.

Continue beating while pouring in the hot milk in a thin stream of droplets.

Add vanilla extract.

Strain the mixture through a fine-meshed sieve into the caramel-lined molds.

To bake the molds, set them in a pan and pour enough boiling water around them to come halfway up the sides. Place in the bottom third of an oven preheated to 350F.

After five minutes, turn down the heat to 325F. Bake for about 40 minutes, or until the center is firm but slightly wobbly. Cooking it too long will result in a tough rather than tender custard.

Chill in the refrigerator. To unmold, run a knife between the custard and edges of the mold. Place a serving dish upside down over the mold and quickly reverse the two, and remove the mold from the custard.

Baked Chicken Spring Rolls

2010-06-02T16:44:00.001+04:00

have been longing to try baking spring rolls insted of frying them.Finally,I tried it and they turned out to be perfect.

Delicious and crunchy without deep frying!"

Filling:

Chicken boiled and shredded-2cups
Carrot cut into juliennes-1cup
Capsium cut into juliennes-1cup
Cabbage shredded-1cup
Sliced onion-1cup
Black pepper powder-to taste
Salt-to taste
Ajinimoto- a pinch
Soy sauce-1tsp
Oil-to brush rolls

Heat 2tsp oil in a pan.

Saute onions o high flame till translucent.

Add shredded chicken and saute.Now add carrot and capsicum and saute.

Add salt,soy sauce,ajinomoto and pepper powder to taste.

Finally add shredded cabbage and toss.Switch off flame.

Let it cool.

Filling the spring rolls:

Thaw the spring roll pastry as per the instructions in the package.
Carefully remove a sheet and cover the rest with a moist cloth to prevent drying.

Keep the filling in the bottom and wrap .

Grease the baking sheet and place the wrapped spring rolls.

Brush them with oil and bake at 350F for 30-35 minutes or until they are golden brown.
Flip the rolls after 15 minutes and flip them back again after 30 minutes.
The spring rolls were very crispy and tasty.
You would never deep fry your spring rolls again, once you taste this.
These spring rolls can also be made using phyllo pastry sheets,but the fat content is more.

Blogger Templates

Rich Bread Halwa

2010-05-31T08:19:00.001+04:00

This amazingly delicious sweet is very simple to make. Surely we should have the luxury of indulging ourselves, once in a while, to savor such sinful temptations!! -:)

The halwa can be served either warm or cold. I prefer my halwa to be warm. But the taste is heavenly either way.

Ingredients:

Unsalted bread-1 loaf
Sugar-1cup
Condensed milk-1 small tim
Red food colour-a pinch
Crushed Cardamoms-6
Milk-1/2liter
Rose water-2tbsp
Ghee-2tbsp
Chopped cashewnuts,almonds and rasins-1/2cup
Oil-for deep frying

Dry the slices of bread in bright sunlight for a day till crisp.This process prevents the bread from absorbing lot of oil when fried.The slices can be cut into two triangles before drying.

Heat oil for deep frying.Add the dried bread pieces and fry them till they turn golden brown.Drain on paper towels.

Prepare sugar syrup by boiling 1cup water with 1cup sugar.Add food colour and crushed elaichi to it and boil for 3mins.

In a heavy bottomed pan,pour in the milk and boil.Simmer flame and layer the fried bread slices over the milk.Now pour the condensed milk,rose water and sugar syrup.

Reserve 1/4th of the sugar syrup.It can be added towards the end if required after checking the sweetness.

Let it simmer for about 15 mins till the bread pieces turn soft and cook in the milk mixture.

Exess milk/water shoul have been absorbed by now.
Heat ghee in a small pan and fry the nuts till golden in colour.
Add the ghee and nuts to the halwa and gently mix.So that you have a soft halwa with crisp bits of fried bread in between.
It tastes good both warm and cold.

Microwave Masala Peanuts

2010-05-29T14:27:00.003+04:00

This is really a simple, quick,healthy and tasty treat that makes a great tv time/ movie time snack.
I have been making this in the microwave and find that it tastes just as good and is just as crunchy as the deep fried ones without the guilt associated with frying and minus the calories of course.

Raw Peanuts – 1 cup
Besan – 2tbsp
Rice flour – 2 tsp
Red chilli powder – 1 tsp
Asafoetida-a pinch
Crushed garlic-3cloves
Salt
Oil – 4-5 tsp

Wet the groundnuts completely, by smearing water on them, very lightly.

Mix all dry ingredients well.
Sprinkle over the moist groundnuts & mix well for them to get a uniform coating.
Add oil and mix well.

Carefully transfer the coated groundnuts to a flat microwave safe container.

Seperate the peanuts from one another and spread evenly.

Microwave on Hi for 4 mts(time may vary in different microwaves).Break peanuts apart if stuck together.
Mix peanuts with a spoon every 2 minutes for even roasting.

Allow to stand for 5 mts.
Remove onto absorbent tissues for the oil to be absorbed completely.
Cool.
Enjoy the crunchy & tasty gultfree peanuts!

Oven Baked Potato Wedges

2010-05-26T10:38:00.000+04:00

I like potatoes in all forms, but if I had to pick a favorite, this healthy baked version would easily be it.
Potatoes are good for you as long as they're cooked in a healthy manner. For those longing to indulge on potato wedges and not feeling guilty,this is a must try.

Ingredients:

Medium sized potatoes, peeled and washed-5
olive oil-3tbsp
Garlic powder
Chilli flakes
Salt
Pepper
Mixed herbs(optional)

Preheat the oven to 375 degrees F.
Slice the potatoes with the skin on into even wedges toss well with the other ingredients.
Spread in a single layer on lined baking tray and bake at 375 degrees F until lightly browned and tender.

Turn the wedges upside down after 15mins for even browning.

The baking process takes about 35-40 minutes.

Serve hot.

Butter Chicken

2010-05-24T09:41:00.001+04:00

Butter Chicken is among the best known Indian foods all over the world.

Marinate

Boneless chicken-1kg
yoghurt-400gms
lemon juice-2tbsp
garam masala-1tsp
Red chilli powder-2tsp

Mix all of the above together and marinate for at least 4 hours, preferably overnight in the fridge.

Grind together:

Cinammon stick-2 inch
Chopped toamatoes-3 big
Green cardomom-3
Black pepper-1/2tsp

Place all of the above in a saucepan and simmer gently for 30 mins. Cool slightly and then pass through a sieve to remove any seeds.

Oil-1tbsp
Finely chopped ginger-2 tsp
Finely chopped garlic-2tsp
Salt-to taste
Tomato puree-2tbsp
Butter-4tbsp
Cream-1cup

Heat the oil and gently fry the ginger and garlic for one minute.
Add the marinated chicken and stir fry until the chicken is slightly browned.
Add the tomato puree and butter and cook for 5 minutes
Add the sieved tomato sauce and bring to the boil, reduce heat and simmer for 10 minutes
Add the cream, mix well and continue to simmer for around 10 minutes
Transfer to a serving dish and garnish with fresh cream and chopped corriander leaves.
Serve with roti,rice or bread.

If you like it a little spicier just add some more garam masala and chilli powder.

Pancakes !!!

2010-05-23T08:22:00.000+04:00

Light, fluffy and fruity, these pancakes are the perfect special breakfast. Serve them stacked high, with fresh/dry fruits and honey/maple syrup.
In Ramadan, the best and most nutritious "Sohour" is a plate of pancakes with honey and a cup of milk

Ingredients

All-purpose flour-1 1/2 cups
Baking powder-2 1/2 tsp
Salt-1/2 tsp
Sugar-1tbsp (optional)
Milk-1 1/4cup
Egg-1
Melted butter-2tbsp

In a large bowl, sift together the flour, baking powder, salt and sugar.

Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Khara Pongal

2010-05-20T07:04:00.000+04:00

Pongal – a savory pudding made with beautiful combination of lentils and rice tempered with spices and nuts sauteed in Ghee

It is also one of the simplest and healthiest dishes to make which does not need constant attention and gets done in matter of minutes

Moong Daal -1 cup
Rice -1 cup
Cashewnuts -10
Cumin Seeds- 1 tsp
Pepper Powder -1tsp
Curry leaves-5-6
Chopped Green Chilli -2
Grated coconut- 3tbsp
Salt to taste
Water -4 cups
Oil/ghee-2tbsp

Take a cooker and heat oil/ghee in it.
Wash moong daal and the rice and keep it separately.

Roast cashew in the oil and keep aside.
Now, add mustard seeds and cummin seeds and curry leaf.
When the mustard seeds start to crackle, add green chilli and fry for a few seconds.
Now, add the moong daal and fry for a minute.
Add water and the washed rice.
Also add coconut, salt and turmeric powder.
Close the cooker and allow it to whistle thrice.
After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.
Add more water if required to get a pudding like consistancy.
Serve hot as it is or with coconut chutney/onion chutney/sambar

Chapli Kabab

2010-05-18T11:47:00.001+04:00

Chapli kebab is a patty made from mutton/ beef mince. It is very popular in Pakistan and Afghanistan. It is prepared flat and round and served with green chutney,yoghurt sauce (raita), salad and naan or bread.

Mutton or beef mince -1/2kg
Green chillies finely chopped -2
Chopped coriander -1/2cup
Original corn flour/wheat flour -2tbsp
Coriander seed (half crushed)-1tbsp
salt to taste
Dried pomegranate seed (Anar dana)-1/2tsp
Ginger and garlic paste -1tsp
Red chilli powder-1/2tsp
Finely chopped tomatoes with out seed-1
Finely chopped onions -1
slightly beaten egg -1

Take half the amount of minced meat and boil with half a cup of water till softened and water is dried.
Combine all the spices and ingredients along with raw and cooked mince.
Marinate for 2hrs.
Mix them well, make palm size cutlets.
Then take 5 table spoon of oil, pour it on frying pan.
Fry the kebabs on medium or low flame.
Each side of kebab should be cook for 3 to 4 minutes.
Serve the hot kebab with raita or green chutney.

Rich fruit cake/Plum cake

2010-05-16T13:48:00.000+04:00

Plum cake is integral part of any Christmas celebration.My husband and myself decided to bake this scrumptious cake for our wedding anniversary.This delicious and moist cake goes really well with a hot cup of tea.

Ingredients:

Raisins – 1 cup
Chopped Dates – 1 cup
Candied fruits– 1/2 cup
Lemon/Orange peel-1/2cup
Chopped Cashewnuts – 2 cups
Orange juice – 1 cup
Maida – 4 cups
Baking powder – 3 tsp
Butter – 4cups
Sugar – 4 cups
Sugar – 1 cup (to make caramel syrup)
Eggs – 12
Garam masala/all spice powder-3tsp
Salt – /2tsp
Vanilla essence – 4 tsp

Soak all the dry fruits in orange juice for atleast one day.
Preheat the oven to 350 degree F.
Place 1 cup of sugar in the saucepan and add 2 tbsp of water.Turn the stove to high and place the pan on the stove and let it boil.When a dark brown colored caramel forms,remove the pan from the stove and very carefully add 1 cup of water to the caramel for it may splash.
Stir the contents well to dissolve the caramel. Keep this aside.
Sift flour and baking powder, a couple of times and keep ready.
In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.
Add eggs and whisk well.
Pour in the caramel syrup, the spice powder, salt and vanilla extract and mix everything together.

Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.

When they are well mixed, add the candied fruits and nuts and mix again.
Spoon this into a greased baking tray
Bake for about 1 hour at 350 degree F.
Check by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 – 15 mins and check again.
Remove the cake from the oven and cool.

Honey Banana Milkshake

2010-05-15T10:39:00.000+04:00

A very healthy and tasty milkshake to bust off the heat this summer.
Very simple,can be made in minutes.

Ingredients:

Milk-1 1/2cup
Bananas-2, sliced and frozen
Honey-2tsp
Vanilla extract-1/2spt
Ice cubes

Combine all the ingredients together in the blender, blend until smooth.
Add ice cubes if desired.
Serve fresh immediately!

Jilebi

2010-05-13T10:54:00.001+04:00

Jilebis are one of the few Indian sweets that I love... perhaps it's because they're not just sweet but have a sour tang to them that comes from fermenting the batter.

Jilebis are lovely to eat crisp and hot.

Ingredients:

• Maida 2 cups
• Sugar ½ cup
• Water 1¼ cup
• Curd ¼ cup
• Rose water 1 teaspoon
• Soda bicarbonate a pinch
• Oil for deep-frying
• Salt a pinch

• Orange food colour-a pinch

Mix the flour, salt and curd to get a thick batter.

Allow the mixture to ferment for 7 hours.
Boil the sugar to get a syrup. Cool and add the rose water to this.
To the batter add the soda powder and mix well.
Heat the oil for deep frying and force the batter through a piping bag to form spirals.
Deep fry till golden brown and soak it in the sugar syrup and serve.

Pindi Chana

2010-05-06T12:23:00.002+04:00

This is the most authentic punjabi chole recipe I've tried so far.

Ingredients
• Kabuli Chana- 400 gms
• Gram flour -20 gms
• Oil- 5 tbsp
• Ajwain- ½ tsp
• Anardana powder- 3 tbsp
• Amchoor powder- 2 tbsp
• Chilli powder- 1 tbsp
• Black salt powder- ½ tbsp
• Kasoori methi powder- ½ tbsp
• Cumin powder- 1 tbsp
• Soda bicarbonate- a pinch
• Salt- to taste

For the pouch

• Black cardamoms- 6
• Cimmamon sticks- 2 inches
• Cloves- 4
• Ginger- 20 gms
• Tea leaves- 1 tbsp

Soak the Kabuli chana overnight.
Tie the ingredients of the pouch in a muslin cloth.
Pressure cook the chana with the soda powder,the pouch and 1 litre of water.
Heat the remaining oil and add the ajwain, stir till it crackles.
Add the gram flour and stir till the aroma comes.
Add the rest of the ingredients and stir for a minute.
Add the cooked chana and mix well.
Garnish with the items mentioned for garnishing.
Serve hot with poori, bhature, or naan, garnished with onions and green chillies

Mango Mania-"Mango Jam"

2010-05-04T09:58:00.002+04:00

Flesh of ripe mangoes-1 kilo
Sugar-1 kilo or to taste
Unsalted Butter-1tbsp
Lemon juice-2tbsp

Add white granulated sugar to the mango pulp and let this steep for a couple of hours on the kitchen counter.

Add the lemon juice and put the mixture on the stove on medium heat until it starts to boil.

Lower the heat.

Skim off the scum that forms on the surface of the fruit mixture and cook, stirring often until it reaches the “soft-ball” stage, estimated at roughly 35-40 minutes before shutting off the heat.

Add a tablespoon of butter about halfway in, to try and reduce the foaming.

Cool.

Transfer the jam to a large glass jar and store it in the fridge where it should keep for several weeks/months

Aam Ras

2010-05-03T12:26:00.002+04:00

In this summer,I would like to treat you all with simple, delicious and delightful ''AAM RAS''. It is really simple and can be made in no time.

Mango pieces-3cups
Saffron strands-1/4tsp
Milk-1cup or more to taste
Sugar-4tbsp or to taste

Wash mangoes.

Peel and cut into small pieces.

Grind the mango pieces in a mixer and strain the juice.
Mix sugar in the cold milk and add to the mango juice.
Add water for required consistency.
Serve chilled with puri or paratha.
Dilute with a little more milk/water and serve as a refreshing drink

Lunch @ The Gazebo

2010-04-29T07:52:00.003+04:00

There’s no great mystery to why this place is still so enduringly popular after all these years
This is by far one of the best Indian restaurants in Dubai.
Indian food at its very best, Gazebo impresses with authentic dishes packed with flavour. The elegantly clad staff are genuinely friendly and the service is top notch. Choosing from the vast menu is a challenge, but it has a fantastic selection of charcoal grilled specialities like the chunky chicken kebabs and marinated leg of lamb, masses of mouth-watering curries and stacks of biryanis.

Following are what we sunk oue teeth into :-)
Raan E Sikandari
The leg of a baby lamb marinated in the perfect blend of spices and slow cooked.Very very juicy.

The lamb tasted divine with the cheese naans.

Gosht Zafrani Biryani

Chunks of mutton marianted in saffron flavoured yoghurt and cooked with long grained rice and spices in sealed earthen pots on Dum.
The biryani is a key dish at the Gazebo. A must try !

This was perfectly spiced.Just right to suit my taste.Tasted great with curd raita and mint chutney.

The salads and side dishes are all bursting with freshness, the breads tasty and the lassis and fresh fruit kulfis deliciously sweet accompaniments. All in all it’s a great value Indian experience.
Fruit Kulfi

Awards from Kiran

2010-04-29T00:11:00.000+04:00

Kiran from Sumadhura has shared with me these wonderful awards.She has very nice space with an amazing collection of recipes.Many of whick are really healthy.Do explore the space.Thanks Kiran,for sharing these awards with me.It keeps me going.

The SunShine Award comes with a set of rules------------

1) Use the logo within your post .
2) Pass on to atleast 12 other bloggers .
3)Add a link to the nominees in your post.
4) Let the nominees know of their award
5) Share the love and link to the friend, who has passed this award to

I would like to pass all these above awards to a few wonderful bloggers mentioned below as well as all my fellow bloggers

Divya
Fathima
Champa
Priya
Divya
Cool Lassie
Swathi
Bharathy
Faiza ali
Deepa & Tanu
Deeba Rajpal
Maya

Drumstick Potato Stir Fry

2010-04-28T09:44:00.000+04:00

This is a very simple dish which goes well with hot rice or rotis.
While picking drumsticks look for smooth greenish skin in the pods. Avoid the ones which look hard,as the flavor gets strong and bitter then.

Ingredients:

Fresh drumstick – 2 (cut into one inch long pieces)
Potato -1big
Sliced onion-1
green chillies- 3
Ginger garlic paste-1tsp
Red chilli powder-1tsp
Turmeric powder-1/4tsp
Corriander powder-1tsp
Chopped tomato-1
Kasoori methi leaves/Chopped methi leaves-1/2cup
Salt-to taste
Oil-2tbsp

Heat oil,add sliced onions,salt and slit green chillies and saute till golden brown.
Add ginger garlic paste and saute for a minute.
Add chopped tomatoes,turmeric ,corriander powder and chilli powder and saute till tomatoes are mashed and the oil separates.

Add the drumsticks and chopped potato cubes and saute.

Add half a cup water and close lid and cook till almost done.

Add the kasoori methi and cook till the veggies get soft.

Dry out excess water.
Serve hot.

Watermelon Punch Cooler

2010-04-27T13:11:00.002+04:00

As the temperature around you soars,nothing like cooling off with summer chillers!

This watermelon thirst-quencher is tasty and cooling.

Ingredients

Seedless watermelon cubes-4cups
Fresh lime juice -1/4cup
Sugar -1/4cup or to taste
Grated peeled fresh ginger -1tbsp
(1-inch) seedless watermelon balls-1 cup
Club soda/water, chilled -1cup
Cracked ice- optional

Put watermelon in a blender; process until smooth.

Strain through a sieve into a pitcher; discard solids. Repeat procedure with remaining watermelon cubes. Combine lime juice, sugar, and ginger in a bowl; stir with a whisk until sugar dissolves. Add lime juice mixture and watermelon balls to watermelon mixture; stir in sparkling soda/water just before serving. Serve over cracked ice, if desired.

Tandoori Chicken legs

2010-04-26T07:01:00.001+04:00

Tandoori chicken is an easy and quick meal to prepare. Just marinate the meat overnight or at least for 4 hours and place in the oven. You can also use chicken breast but I think the thigh leg pieces are more tender, moist and flavorful.

Ingredients:

Whole chicken thighs(deskinned)-4nos
Ginger garlic paste -1tbs
Full fat thick yogurt-4tbsp
Lemon juice-1tsp
Red food colour(optional)-1/2tsp
Garam masala-1/2tsp
Oil-2tbsp
Salt-to taste
Red chilli powder-2tsp

Clean and skin the chicken of all fat. Make 3-4 deep diagonal incisions into the flesh of each piece using a sharp knife.
Add all ingredients of the marinade and mix together. Spread all the mixture over the chicken. Make sure all the marinade penetrates and coats the chicken. Don't forget to rub the marinade into the slits. Rub evenly.

Refrigerate overnight or for atleast 4 hours

Preheat the oven to 400°F.

Remove the chicken 15 minutes before cooking to get it back to room temperature.

Transfer on to the oven grill. Bake for around 10 minutes on each side at 350 degrees F or until both sides are well roasted. The marinade should totally be absorbed. Brush chicken with oil.

Cook for 2 more minutes.

Garnish with onion, lemon wedges, and cilantro. Accompany with raita and basmati rice.

Bon Appétit!

MASALA VADA (crispy lentil dumpling)

2010-04-25T08:00:00.001+04:00

Masala Vada is a snack sold very frequently in Railway Platforms down south India.
As a kid, travelling many times by train I have seen and enjoyed this snack by sight and never really tasted it. We were never allowed to eat anything sold on the platforms. I can only vouch it tastes excellent by the attention this attracts, the moment it is brought through the platform. The aroma wading through the platform, the vendor bustling around the crowd, to get his stuff sold, the kids forcing their parents to buy them Masala Vada is sure a sight to watch.

I was reminded of all these when we made this at home. Masala Vada is very famous at my home. It disappears the moment it makes a presence. Well, I normally don't count how many I eat, being a typical lover of this. It is said Masala Vada goes with Chai, but I enjoy my vadas with Coffee! Yes, take a bite of vada and gulp a mouthful of coffee, nothing to beats this.

Serves : 15 medium sized Vadas

Ingredients:

Bengal Gram / Channa Dal - 1 cup
Chopped Onion - 1 big
Green Chillis - 4nos
Finely chopped Ginger - 1/2" (optional)
Coriander leaves - as desired
Salt to taste
Chopped Curry leaves- 2 strings
Oil for deep frying

Wash and soak channa dal for min 3 hrs.Reserve 2 tbsp of Channa dal and grind the rest with Chillies coarsely without adding water.

Mix the whole channa dal to the coarsely ground dal.

Add chopped Onions, coriander and Ginger. Mix this with the dal to form a good mixture.

Heat Oil in a pan. Divide the dal mix into small lemon sized balls, flatten them into small patties, either using your palm or using a wet plastic cover.

If you like your vadas really crisp,flatten them well.If you wish softer vadas,keep them a little thick

Once the oil is hot, deep fry a few at a time on medium flame until its golden brown.

On pretext of sampling, I normally eat one or two, while frying them. Rest I either serve as such or else with Coconut Chutney. But even on its own Masala Vada is amazing.

Enjoy this snack anytime,anyday!

JAL JEERA (cumin seed cooler)

2010-04-24T09:03:00.003+04:00

Jal Jeera is similar to lemonade and is a very popular summer drink in India. It is generally served as an appetizer as it is intended to startle the taste buds.

The Cumin is a medicinal ingredient which aids digestion. The mint has a cooling effect on the consumer. One of the main ingredients is black salt or rock salt which acts as a digestive.

It is generally served with appetizers before a meal, but is also drunk between meals. It contains no sugar, which makes it rather healthy

Ingredients:

Cumin seed powder-2tbsp
Mint(pudina) leaves paste-11/2 tbsp
Corriander leaves paste-1/2 tbsp
Dry Mango(Amchur) powder-1 tbsp
Black Salt-1/2 tsp
Lemon Juice-2tbsp
Sugar-1/2tsp
Water(normal/chilled)-2 glasses
Salt-to taste
Salted Boondi for garnishing

Mix all the ingredients well except water.

Add water.Check taste and add more water if required to suit yout taste.

Seive the mixture.
Fill glass and Garnish with boondi.

Sweet Corn Soup

2010-04-22T09:03:00.002+04:00

I'm really fond of soups because it fills me up quickly which means less room for the main course.
One of my favourites is this Chinese restaurant standard - sweet corn soup. It can also have a variety of meat in it.

Ingredients:

Chicken/Vegetable stock cube-1 or 1 liter chicken stock
Sweet corn kernels-1cup
Spring onions-few strings
Cornstarch-2tbsp
Egg-1(optional)
Soy sauce-1tsp
Salt-to taste
Pepper powder-taste

Dissolve the chicken stock cube in a liter of water
Add the corn kernels to it and pressure cook till creamy and soft.

Heat the oil in a pan.

Chop spring onions and saute for a minute and add the cooked kernels with stock.
Add soy sauce,salt and pepper powder to taste.
Mix together the cornstarch and 1/4 cup water. Set aside.
Whisk the egg until frothy.
Stir in the cornstarch mixture until smooth and bring to a boil.
Add water if required to get desired consistancy

Simmer for at least 5 minutes.

Slowly stir in the egg mixture in a thin stream to the soup until well blended.

Taste and adjust seasoning with extra salt and pepper if needed.
Serve garnished with chopped green onions on top.

KODU BALE or CHAGODILU

2010-04-20T17:34:00.002+04:00

This is one of the widely known snacks of Karnataka and Andhrapradesh(known as chagodilu), perhaps also popular in other parts of South India. It is fairly easy to prepare, but needs some initial patience and effort. A trial on a week-end is suggested

The process is a little cumbersome, but if you have the patience, it is really worth it.

Ingredients:

Rice flour-1cup
Water-1cup
Roasted gram dal powder(bhuna chana)-1/4cup
Moong dal-2tbsp
Sesame seeds-1tsp
Cumin seeds-1tsp
Red chilli powder-1tsp
Ghee/Oil-1tbsp
Salt-to taste
Oil-to fry

Soak moong dal in water for an hour.
Heat water in a pan.When it gets to boil,add salt,ghee,moong dal and rice flour.Mix well and switch off flame.
Cover with a lid and let it rest.
When cool,add the remaining ingredients and knead well to form a smooth dough.

Make small balls of it and roll the balls on a plane flat surface one by one to make a long thread like structure.

Roll the thread to a bangle or any desired shape. Keep it aside.

Repeat the procedure for the rest of the balls.

Heat oil on high flame to deep fry.Add a few of the kodu bale and let it raise to the surface.

Now turn the flame to medium high and fry till the oil stops bubbling and the kodubale get a golden colour.
Remove the fried ones on a kitchen towel.Cool

Serve Kodubale with piping hot coffee.Keep Kodubale in a tight lid container for weeks so that it won`t lose its crispiness.

Moong Dal Chakli(Murukku)

2010-04-19T15:00:00.000+04:00

Murukku / Chakli is a savoury snack, popular in every Indian Household. Ideally eaten with a cup of tea.The Chaklis are usually made with ural dal and rice flour.For a change,I decided to try it with Moong dal instead.
Trust me,these crunchy twirls were the best I have ever tasted.

Ingredients:

Moong dal-3/4th cup
Rice flour-1 cup(or more)
Sesame seeds-2tsp
Carrom seeds(ajwain)
Red chilli powder-1tsp
Ghee-2tbsp
Salt-to taste

Boil the moong dal with water in a presuure cooker until just cooked.
Drain in a colander.Transfer dal into a dish and mash it with a spoon until a smooth paste.
While the mashed dal is still warm,add the remaining ingredients to form a smooth dough.(a little softer than the dough for chapathis).Add a little warm water if it gets too hard.

Now,fill the dough into a chakli press or a piping bag and press the twirls into hot oil on medium heat.

Press the chaliks of desired shapes on to a greased plastic sheet first and then gently transfer it into the oil if you find trouble pressing them directly into the oil.

Fry a small batch first.If the chaklis soak up too much oil or break,add some more rice flour.If they turn out to be too hard,then add some warm water.Each brand of rice flour acts differently.So,make sure you fry a small batch and make adjustments if needed.

Enjoy these mouth watering twirls with a hot cup of Tea.

DAHI VADA

2010-04-18T11:27:00.002+04:00

Dahi Vada can be an ideal snack on a hot day and can be the perfect accompaniment to other meat or vegetable dishes on a special occasion.

Ingredients:

Urad Daal without skin (black lentils)- 1 1/2 cups
Salt- to taste
chillies chopped-2
Oil- for deep frying
Thick fresh yoghurt (should not be sour)-3cups
Cumin powder-1/2tsp
Red chilli powder- to taste
Chaat masala-1tbsp
Suger-1 1/2 tsp
Chopped corainder leaves- to garnish

For tempering:

Mustard seeds-1/2tsp
Asafetida-a pinch
Whole red chillies-2
Curry leaves-1string
Cumin seeds-1/2tsp

Preparation:

Soak the urad daal in water for 6 hours.

Grind it into a paste the next morning. Add few drops of water while grinding.
Add the green chillies and salt to this paste.
Lightly whip yoghurt.
To this, add sugar,salt and cumin powder.
Heat oil on medium flame. Grease your palms with oil and put 1 tbsp of the lentil mix in your palm. Make into a donut shape or just fry them as roundels.

Slide each vadas into the hot oil and fry till light golden. Drain and put immediately into a bowl with salted warm water. Allow to soak for 2-3 minutes.

Remove and press gently between your palms. Arrange these vadas in a deep platter as you prepare them.

When all urad daal paste is used up and the the vadas are done as above and in the platter, pour the thick yoghurt mix over them to cover completely.

Heat 2tsp oil in a pan. Add asafetida, mustard seeds, cumin seeds, broken whole red chillies and curry leaves.

Pour this tempering over the dahi vadas.Mix gently.

Garnish with chopped coriander leaves,red chilli powder and chaat masala and chill in the refrigerator for a few hours before serving.

Poha Chivda

2010-04-14T11:14:00.000+04:00

Poha chivda is a wonderful healthy snack alternative to the fried ones. This poha chivda recipe has a great shelf life and is so easy to make.

Thin poha (thin/dry flattened rice)-2cups
Unsalted peanuts without skin-1/2cup
Cashew nuts-2tbsp
Raisins-3tbsp
Thin slices of dry coconut-10
Skinned split roasted Black gram(bhuna chana)-1/2cup
White sesame seeds-1tbsp
Salt to taste
Coarsely powdered sugar-1tbsp
Asafetida-a pinch
Dried whole red chilies-2
Turmeric powder-1/2tsp
Red chili powder-1/2tsp
Green chilies chopped-6
Curry leaves-8
Cooking oil-1/4cup

Method:

Heat the oil in a deep, heavy-bottomed pan on a medium flame. Fry the peanuts, coconut slices, cashews until golden; drain and keep aside.

Fry the curry leaves and green chilies until crisp. Drain on paper towels.

In remaining oil add asafetida, dried red chilies and turmeric powder; immediately add dry poha and stir continuously for 5-6 minutes on medium flame until poha flakes are crisp and light pink. Take out in a bowl.

Mix all the ingredients together to crispy poha when it is still hot. Allow to cool and store in an airtight container.

Serve as teatime snack.

Vegetable Biryani

2010-04-11T10:38:00.002+04:00

The vegetarian version of the Biryani is usually made with a variety of easily available ingredients such as peas, cauliflower, carrots and capsicum.

This vegetarian recipe is the closest I could get to the all time favourite chicken or Mutton Biryani.It tastes awesome.This recipe is a treat to all the vegetarians who miss out on the heavenly experience of relishing the Biryani.

Ingredients:

Mixed diced vegetables-3cups
Rice-3cups
Oil-1cup
Sliced onions-1cup
Slit green chillies-6
Ginger garlic paste-4tsp
Chopped tomatoes-1cup
Corriander powder-2tsp
Red chilli powder-2tsp
Garam masala-1tsp
Thick curds-2cups
Chopped mint leaves-1cup
Salt-to taste
Ghee-2tbsp

Heat oil.Fry onions,green chillies and salt till golden brown.

Add the ginger garlic paste and saute for 2 mins.

Add tomatoes,red chilli powder,corriander powder and garam masala.

Add curds and mint leaves and let it boil for 3-4mins.

Simmer flame,close lid and let it cook till almost cooked.Check salt

Boil enough water for the rice to be drained.

Add soaked rice,salt ,a tsp oil and boil till the rice is half cooked.Drain.

Spread a layer of rice in a wide,heavy bottomed pan and spread a layer of the gravy over it.

Repeat the same staps again finally ending with a layer of rice on top.

Add mint leaves and 2tbsp ghee over the rice.

Close lid and cook over slow flame for 15-20mins or till the rice is done.

Serve hot with curd raita or mint chutney

PINEAPPLE PASTRY

2010-04-07T07:19:00.001+04:00

We are back from the Umrah trip.We returned a week ago,but I immediately ran down with fever and a bad throat.
Both my husband and I wanted to take the umrah trip while we were still young.I didn't think it would be fair on myself and Allah to wait until it was either too late or my body wouldn't allow me to complete all the rituals. And also we wanted to get familiar with the rituals to perform Hajj insha allah with ease.
Also, the journey would allow me to be spiritually closer to the Almighty, rid my sins, bless my marriage and help me start a new chapter in my life.
I had the idea of the Umrah instilled in my head for about a year. I was waiting for my husband and the right time to take this journey and it came. All the highest praise and thanks belong to Almighty Allah. Honestly, as I write this blog, I still can't believe I took this amazing journey. Alhamdulillah.

Finally I made up my mind to get back to my blog with the PINEAPPLE PASTRY I made for my husband’s birthday yesterday. He just loved it!

Pastries are usually made with fat-free sponge cakes where all the sponginess comes from the eggs.
For the cake:

All-purpose flour-1 1/2 cups
Confectioner’s sugar (Powdered Sugar)-1 1/2 Cups
Eggs-6
Baking powder-2tsp
Pineapple Extract-1tsp

For the Filling and Frosting:

Heavy Whipping Cream-1cup
Powdered sugar-1cup
Canned pineapple-1tin
Cherries

Preheat oven to 300F.
You can either use two 9-inch round baking pans or a large baking tray and cut the cake into half. Grease the baking tray with butter and dust with flour.
Since this cake has no fat in it, the chances of it sticking to the pan are more if pans are not prepared well. Tap pans gently on the kitchen counter to ensure the flour spreads and covers the pan. Remove the excess flour.
Separate the white from the yolks. Beat each separately adding pineapple extract and little sugar at a time. The whites should form stiff peaks

The yolks should be pale and thick. Fold the beaten yolks into whites. Sift flour and baking powder thrice and fold into the egg mixture.

The main purpose of folding is to allow more air into the mixture and to avoid flattening the frothy eggs.

Pour mixture into prepared pan. Bake for 15-20 minutes till cake is done or a cake tester (or toothpick) comes out clean when inserted in the centre of the cake.

Let cool in pan for 10 minutes and then invert cakes onto cooling rack. Let cool completely before frosting.

Chill the beater blades and the bowl in which you will use to whip the cream. Whip cream while slowly adding sugar till cream is thick and stiff. Do not overbeat, it turns to butter!

Place one cake over a cake pedestal or plate, poke holes with a fork in a few places on the cake.

Spoon the syrupof the pineapple all over the cake in a till cake is moist (but not soggy). Spread an even layer of the cream, and place pineapple chunks. Place the other cake on top of this and repeat the moistening procedure.

Spread an even thick layer of cream on top. To finish decorate with remaining pineapple chunks and cherries.

Umrah at last !!!

2010-03-23T05:12:00.001+04:00

We finally got invited to His house! We are about to embark on one of the most important journeys of our life, InshaAllah. To be honest, it still feels surreal and I’m overwhelmed with excitement and nervousness.

Inshallah Myself and my husband will be performing the Umrah .A small request is that I ask for you all to make Dua that we have a safe journey there and back and perform the rights of Umrah to the best of our ability In return Inshallah I will make dua for all Muslims , Family and Friends.

We are leaving today and shall return by Monday (Sharjah – Madinah – Makkah – Jeddah – Sharjah) InshaAllah.

For those who do not know..
The Umrah or "lesser pilgrimage" is a pilgrimage to Mecca, Saudi Arabia, performed by Muslims that can be undertaken at any time of the year.

Will be gone for a while....catch you soon.....

Crispy Cauliflower Munchies

2010-03-20T11:29:00.001+04:00

The Crispy Baked Cauliflower has a nice blend of spices and they are really crispy. A great finger food and healthy snack.It has become such a hit in my house

Ingredients:

4 cups cauliflowerets
2 tablespoons all-purpose flour
4 tablespoons cornflour
1/2 teaspoon ginger garlic paste
1 teaspoon chilli powder
Coarse Bread crumbs
2 egg whites(optional)
Red food colour(optional)
Salt to taste
Oil

Blanch the cauliflowerets in salted boiling water for about 2mins.
Mix all the ingredients except the oil,cauliflower and bread crumbs.Add enough water to form a thick paste.

Now add the cauliflowerets and coat the batter evenly.

Place on a baking sheet greased with oil/butter.

Preheated oven to 425F.

Add the bread crumbs and mix well just before arranging on to the baking tray.

Bake for 15 to 20 minutes on both sides or until golden. Serve immediately.

The best part is that it almost fools you into thinking it's a carbohydrate, so I never have to make potatoes or rice when I cook this. It's a perfect side dish.

Enjoy! (And as always, send me your reviews!)

Baked Nippattu (Spicy crackers)

2010-03-17T10:18:00.000+04:00

Nipattu is a very popular spicy South Indian snack.It is very common in bangalore bakeries.

Nipattu is usually a deep fried snack.Here is the low calorie version of this yummy snack

Ingredients:

Maida (All purpose flour)-1 1/2cups
Rice flour-1/2cup
Semolina(sooji)-2tbsp
Groundnuts-1/2cup(roasted,and coarsely ground )
Warm water-1/4cup or as required
Sesame seeds -3tsp
Oil-1/3 cup
Melted butter-4 Tbsp
onion(finely chopped)-1big
baking soda-1tsp
green chillies (finely chopped)-3
Red chilli powder-1/2tsp
chopped coriander leaves-1/2cup
Chopped curry leaves-1/2cup
Sugar-1tsp
Salt-to taste

Mix all the above ingredients to a soft pliable dough.

Cover and let it rest for 1/2 an hour.

Pre-heat oven 350 degree F

Divide the dough into equal small balls
Flatten each ball in between your hands and arrange them on the baking tray.Dip fingers in water while flattening the balls.This prevents the nippattu from sticking to hands.
To get really crispy nipattus, flatten the dough really thin

Prick on the circular discs with fork before keeping them in the oven.

Bake till golden brown in colour. ( approx 20 min)

Cool and store in an airtight container.

Murg Malai Kabab

2010-03-16T08:59:00.000+04:00

These are irresistible tender grilled pieces of chicken that melt in your mouth as they are marinated in thick yogurt, creme (malai), cheese, herbs & spices and grilled to perfection.
This makes an excellent appetizer or as a main meal with grilled vegetables and your choice of rice, or bread.
The Malai Kabab makes a great party dish, and everytime I serve them they disappear quite quickly. Try it out, & you will not regret it:

Ingredients:

Boneless chicken breast pieces-500gm
Black pepper powder-1tsp
Salt-to taste
Meat tenderiser-1/4tsp
Ginger garlic paste-2tsp
Thick curds-1cup
Grated Cheese-2tbsp
Milk cream-2tbsp
Cornflour-1tsp
Chopped cilantro(corriander leaves)-2tbsp
Chopped green chillies-1tbsp

Wash chicken pieces and pat dry with paper towel.

Add pepper powder,meat tenserizer,salt and ginger garlic paste.Squeeze out water from the ginger garlic paste before adding.

Mix well.Let it marinate for 30mins.

Now add the curds,cheese,cornflour,chillies and cilatro.Mix well.Refrigerate for 1 hour.

Insert the chicken pieces into wooden skewers.Leave 1 inch free on both ends.

Arrange over baking tray.

Preheat oven to 200 degrees.

Bake on broil mode for 10mins on each side.

Sprinkle lime juice and chat masala.

Serve hot.

Now how can a hungry carnivore resist this awesomely yummy and tempting dish! 10 mins later my plate went....

From this to..

This!!

Til Chikki ( Sesame seed bars)

2010-03-15T10:55:00.001+04:00

Sesame seeds are extremely nutritious.

A 1/4-cup serving of sesame seeds provides 126-mg of magnesium, or 32 percent of the Daily Value (DV), and a whopping 351-mg of calcium (35 percent of the DV and slightly more than is provided in 1-cup of milk).

Magnesium and calcium are important minerals that help lower blood pressure, reduce the frequency and intensity of tension and migraine headaches (triggered by blood vessel spasms), reduce airway spasms in asthmatics, and regulate the sleep patterns of women suffering from menopause-induced sleep disturbances (a possible side effect of menopause). In addition, calcium is essential for bone structure and health, and has been shown to offer protection against colon cancer.

Here is the all time favourite chikki using these wonder seeds.

Ingredients:

Sesame seeds-1cup
Grated Jaggery or sugar-1cup
Ghee=1tsp

Dry roast the sesame seeds on medium flame till golden brown.

The seeds start popping when rosated well.Switch off flame.

Heat pan.Add ghee and grated jaggery.Boil for about 2 mins till it reaches a hard ball consistancy.

To check.put a drop of the jaggery in a cup of water.It instantly forms a hard ball.

Now pour in the sesame seeds and mix well.Switch off flame and immediately pour on to a greased tray and flatten immediately.

I greased the bottom side of a steel glass and used it to flatten out the chikki.

Make cuts on the chikki to desired shapes.

Cool and break into pieces.

Enjoyyy!!

Chicken Biryani & Pudina(mint) chutney.

2010-03-12T11:42:00.097+04:00

Biryani is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking'.

In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. It gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice is stir-fried, it was boiled in water with spices till half cooked.

In an earthen pot called Handi, the rice and meat are layered, bottom and top layer are always rice. An interlayer of some condiments may be introduced between the meat and the rice. Cardamom, Mace, Screwpine essence, rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook.

Now,many variations of the "Biryani" are enjoyed all over the world.

So here is mine...
Ingredients:

Chicken pieces-1kg
Basmathi Rice-750gms
Thick full cream curds-400ml
Sliced onions-2big
Sliced tomatoes-2big
Green chillies-10
Ginger garlic paste-5tsp
Red chilli powder-2tsp
Dhania powder-2tsp
Garam masala-1tsp
Salt-to taste
Chopped mint leaves-1 cup
Chopped cilantro-1cup
Fried onions-1cup
Oil-1cup
Ghee-2tbsp
Rose water-1tsp

Marinate the chicken pieces with curds and a tsp of salt for around 4 hrs.

Heat oil.Fry onions and green chillies till golden brown.

Add ginger garlic paste and saute for 2mins.Now add all the powdered spices and saute till oil separates.

Add the marinated chicken and saute on high flame.Close lid and simmer flame and cook till the meat is 80% done.Add chopped mint and cilantro.Check for salt.

Switch off flame.There is no need to add water.The water in the curds is sufficient.

The greavy or "akhni" is done.

(If making mutton biryani,you will need to pressure cook it till the meat is 80% done)

Now boil water in a large pot.Add salt and rice to boiling water.Use enough water so that the rice boils well freely.

Strain rice.

Heat another heavy bottomed pot.Spread a layer of rice and sprinkle fried onions over it.Now layer the rice with the gravy.Over this,follow the same steps-rice,fried onions and gravy.The topmost and bottom layers shall be rice.

Finally pour ghee and rose water over the topmost rice layer.Cover lid and let "Dum" on minimum flame for about 15-20mins.Keep something heavy over the tip or wrap an aluminium foil

OR(oven method)

layer the same in a baking dish.Cover with aluminium foil .Preheat to 175degrees and bake for 20mins.

Switch off flame and let it stand for 10mins.

Now open lid and very gently fold in the layers without breaking the chicken pieces as they are very tender at this point.

Serve hot with bagare baingan or curd raita or pudine ki chutney.

Pudiney ki chutney:

Grind together-

Pudina leaves-1bunch
Grated coconut-4tbsp
Green chllies-4
Garlic-3cloves
Tamarind-grape size
Cumin(jeera)-1/2tsp
Salt-to taste

Enjoy the divine meal.....

Garlic Sev(Fried chickpea flour noodles)

2010-03-11T08:43:00.000+04:00

There is nothing that beats fresh ,home made snacks. Sev is one of them.A touch of garlic to the Sev gives it an amazing flavour.

Ingredients:

Besan(chickpea flour)-2 1/2 cups
Rice flour-1/2cups
Ghee-1tbsp
Baking soda-2pinches
Red chilli powder-1tsp
Turmeric powder-1/2tsp
Crushed garlic-8flakes.
Salt-to taste
Oil-to deep fry

Mix the crushed garlic with half a cup of water and strain.
Sieve both flours and salt together.
Mix ghee and baking soda.Cream well till white in colour.
Mix in the sieved flours.
Add the chilli powder,turmeric powder and the strained garlic water.

Add water and mix well to get a soft dough(mashed potatoes consistancy).

Heat the oil in a kadhai over moderate heat.

Fill the dough into a sev "press"

Holding the utensil over the hot oil, force the mixture through the holes.

As soon as noodles fall, slowly move the machine in a circular motion so that they do not stick together.

Fry both sides until crisp and lightly browned. Tip:When the sev is fried,the oil stops bubbling.

Remove and drain on a paper towel.

Fry the remaining paste in the same manner.

Cool and break into uniform pieces.

Store in an airtight containers.

Masala Puri

2010-03-09T08:17:00.000+04:00

Masala Puri is one of the most popular fast food dish across India.I had always believed that the distinct taste of any street food cannot be achieved at home.This recipe proved me wrong.It tasted much better than the ones on the cart.I guess it was due to the fresh ingredients.Even the sev for the garnish was freshly made.Will post the recipe soon.

Ingredients for the masala:

Green peas/white peas(dry or fresh)cooked with salt-2cups
Moong(green gram) cooked with salt-1/4cup
Mustard seeds-1/2tsp
Cumin seeds(jeera)-1/2tsp
Ginger-garlic paste-1tsp
Chopped onions-1/2cup
Peppercorns-6
Green chillies-4 or to taste
Bayleaf-1
Cinnamon stick-1"
Cloves-2
Tamarind-big grape size
Mint leaves-1 string
Corriander leaves-1/2cup
Rice flour-1tbsp
Corriander powder-1tsp
Oil
Salt-to taste

Heat a tbsp oil in skillet.Add mustard,jeera and saute.Add the ginger garlic paste and saute till the raw flavour goes away.Add chopped onions and saute till transparent.Cool.

Grind the moong,peas,onion mixture,corriander leaves,cinnamon,bayleaf,cloves,peppercorn,green chillies,tamarind and mint leaves to a paste.

Pour this into a big pot.Add enough water to get a thin gravy.
Add salt,dhania powder,rice flour and bring to a boil.Let it boil fo 5mins on low flame.

Reserve an additional cup of boiled peas to add while serving.

To serve:
Crush the Paapdis and place it on the serving plate.
Layer 2tbsp of peas over it.

Sprinkle salt,chilli powder and Khatti-meethi chutney.

Now pour in 1cup of the masala.
Garnish with chopped onions,tomatoes and grated carrot and chopped corriander leaves.
Sprinkle a generous amount of sev.
Serve immediately as the papdi gets soggy fast.
Enjoyyy!

It's raining AWARDS!

2010-03-08T08:12:00.001+04:00

Here is yet another lovely award given to me by Beena of MY KITCHEN.Thanks beena,for the wonderful award.It really keeps me going.

Now, it's not enough just to grab this award, there are conditions and obligations in receiving it:

Requirements:-

I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of Honest Scrap logo on my blog
I must select at least 7 other worthy bloggers and list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

Here the 10 honest things about myself.

I'm one of those people who have a phobia for hospitals and doctors.
I don’t like to clean, but have found that a clean house makes me feel better than ignoring the mess, so I’ve recently started rephrasing my thoughts to, “I’m giving myself the gift of a clean house.” Ditto exercise — I don’t like doing it, but am saying, “I’m giving myself the gift of a better and healthier body.”
I love waking up early in the mornings.
I am underestimated: In my joy, my passion, my comfort, my zeal, my intent, my intellect, my hope, my faith, and my ambition. In all of these areas, I can do better than I think I can. I underestimate myself.
I am very forgetful in certain aspects. I have a very sharp memory of most things but very strangely I can never remember where I last left my cell phone, keys or spectacles.
I fully believe in God's ability to do above and beyond what I ask for.The more disheartened I get, the more behind-the-scenes encouragement God drops in the palm of my hand.
I’m addicted to scarves.Can't get enough of them.
I easily get moved to tears and am very sentimental.
I like change and doing new things. I get extremely bored with routine and repetition.
I’d like to see the world. I want to see as much of it as I can.

I would like to share this lovely award with a few of my fellow bloggers.

Yasmeen from HEALTH NUT
Nisha from Nisha's Kitchen
Panch Pakwan
Relishing Recipes
Ginger & Garlic
Sayantani of A Homemaker's Diary
Zesty South Indian kitchen

Paapdi

2010-03-07T15:55:00.000+04:00

Paapdis form a very important ingredient of the Indian Chaats.No Chaat is complete without this magical ingredient.Its flavour and crunchiness takes the chaat to a totally different level.

Ingredients:

Butter or ghee or vanaspathi-1 1/2tbsp
Carrom seeds(ajwain)-3/4tsp
Salt-a pinch
All purpose flour(maida)-1cup
Water-as required
Oil-to deep fry

Mix the ghee, carrom seeds and salt to taste and cream well.

Add the flour to this.Mix evenly to get a crumbly mixture.

Add just a little water at a time and knead to get a firm, smooth dough. Cover with a damp cloth and allow to rest for 20 minutes

After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin.Prick the rolled out dough evenly using a fork.Thios will avoid the papdis being puffed up. Now use the circular cookie cutter/lid to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles and re-use.

Heat oil for deep frying, in a deep pan on a medium flame. When hot, add the Papdis a few at a time and fry on medium flame till crisp and golden.

Cool and store in an airtight container.

Paapdis can be eaten as they are,or can be used in many varieties of chaats such as bhelpuri,papdi chaat,sev puri,masala puri and so on.I shall post a few of the recipes soon.

The papdis are amazingly crisp and crumbly,and a great snack to munch on

Award Time :-))

2010-03-04T17:51:00.001+04:00

It’s such an honor to receive awards from another blogger especially when I’m just starting out in the blogosphere. I would to thank Hamaree Rasoi for these wonderful Blogger Awards, my first awards ever! Yippee!

A million thanks to all my fellow bloggers whose wonderful comments trigger my passion for cooking even more.

I would like to share this award with the following:

Priya's Easy N Tasty Recipes
Authentic Food Delights
Welcome to padhuskitchen
EASY2COOK RECIPES
Pan Gravy Kadai Curry
Seduce Your Tastebuds
khatta meetha theeka

Great blogs there..........

DIVINE Hot Cross Buns !!!

2010-03-04T09:35:00.002+04:00

Nothing tastes better than fresh buns out of the oven ! Just the aroma in the house starts your tastebuds to anticipate something really delicious!

Here are some tips for perfect buns - everytime!

Note: I have repalced few of the ingredients listed to make it even more healthier.

Ingredients:

Instant yeast-2tsp
Warm milk-1cup
Sugar-1tsp
Eggs-2(optional). Eggs may be replaced by milk.
Low fat melted butter-2tbsp
Salt-1tsp
all purpose flour(maida)-4cups[for a healthier version,replace by whole wheat flour]
Kasoori methi-2tbsp(optional)
Egg-1,for egg wash(optional)
Any Mix vegetable/meat filling-as required(I sauted onions and added all possible veggies ,salt and small chicken cubes.Finally adding spices like chilli powder,pepper powder,jeera(cumin) powder and garam masala)

Mix the yeast,milk and sugar together.Let it rest for 15mins.

Add beaten eggs and melted butter to this and mix well.

In a separate bowl,mix the flour,kasoori methi and salt together.

Slowly add the yeast mixture to the flour,forming a soft dough.Add a little warm milk if the dough appears to be getting hard.

Knead well for 10 mins.

Cover with a moist kitchen towel and let it rest for an hour.

The dough becomes double its size now.

Punch out the air from the dough and let it rest for 10 more minutes.

Now form equal sized balls from the dough(a little smaller than a tennis ball size)

Flatten each ball on the working surface and place the filling and on it and gently form buns of required shape.

Finally brush the buns with beaten eggs.Make -cross marks with knife over the buns.

Cover the tray with a moist cloth and let the buns rest for 20 mins.
Preheat oven at 225°C

Bake for 15-20mins till golden brown.

Cool and serve.

I made the chocolate version of it too by adding nutella/chocolate spread as the filling.It was absolutely divine.

Sunshine Cookies - pure, delish self-indulgence!

2010-03-02T10:32:00.002+04:00

This is the quickest and the tastiest cookie recipe I have ever made.I made these while my guests were waiting for their cup of tea.That would give an idea how fast these are ready to relish.
I would not put these under the "Healthy" category,but these are perfect for once a while sinful indulgence:-)

Ingredients:

All purpose flour(maida)-2cups
Baking powder-1/2tsp
Melted Ghee-1/2cup
Refined oil-1/2cup or as required
Semolina(sooji)-1tbsp for the crunchy texture(optional)
Sugar powder-3/4th cup
Vanilla essence-1tsp
Salt-1/2tsp
Finely chopped and roasted cashewnuts-1/2cup
Cashews slices into two for garnish
Egg-1,for egg wash(optional)

Finely chop cashews and roast in a tsp of ghee.Set aside
Grind sugar to a fine powder adding 2 cardamoms.
Mix maida and baking powder together.
Mix sugar,ghee,salt and vanilla essence.Let it sit for 15mins.
Now add the maida mixture to this slowly.Mixing all the while.
Add the refined oil just enough to get a smooth,moist and crumbly dough.
Add the fried cashews.

Remember,dont make the dough hard as this would result in hard cookies.

Make cookies out of the batter to desired shapes and sizes.I used a flower shaped cookie cutter.
Garnish with sliced cashews.
Arrange cookies on baking tray and give them an egg wash.(beat an egg with a tsp of water and brush the mixture onto the cookies)This gives the cookies a lustrous finish.
Preheat oven to 180°C.Bake for 15-20mins.

Cool and Enjoyy.

Chicken Tikka

2010-02-28T08:11:00.000+04:00

Chicken Tikka is traditionally baked in skewers with small pieces of chicken, in a tandoor, after marinating in spices and yogurt.

Since we usually dont have tandoors at home,I used an oven instead.

Usually,boneless chicken of the chicken thigh gives best results.However,small pieces of chicken breast or small pieces of the usual chicken with bone can also be used.

Ingredients:

Chicken pieces-500gm(I have used pieces with bone here)
Ginger garlic paste-1tsp(squeeze out the water from it.
Thick curds-3tbsp
Red chilli powder-1 tsp or to taste.
Turmeric powder-1/2tsp
Garam masala powder-1/2tsp
Kasoori methi powder-1tbsp(crush the dried leaves between the palms)
Red food color-a pinch(optional)
Bell peppers(capsicum) chopped into large thin squares-as required.
Onions chopped into large thin squares-as required
Lemon juice-1tsp
Salt-to taste
Bamboo Skewers

Mix all the ingredients together except the vegetables and marinate for about 6 hours.

Preheat the oven to 225 °C.

Mix the veggies with the marinate.

Slide the marinated chicken pieces into the skewers,alternating with bell pepper and onion pieces.

Leave 2" free on both ends of the skewers.

Arrange the skewers onto a baking tray.

Roll up a small piece of aluminum foil into a cylinder.Place two of these cylinders on both sides of the baking tray(the ends of the skewers will rest on these).This allows easy dripping of the liquids whilst baking.

I find the method of baking on a wire mesh too messy .Using this method all the drippings are collected in the tray itself.

Bake for 15minutes on broil mode preferably.

After 15mins,remove tray and place the mesh on which the baking tray rests,one level up.This is to get the pieces closer to the filament on the oven and get the pieces nice and brown.

Turn each of the skewers upside down.

Bake for another 10-15minutes till golden brown.

Sprinkle kabab masala and lime juice over the kababs.

Serve hot .
For kabab masala,mix chaat masala with crushed dried mint leaves.

Honey Kissed Oatmeal & Rasin cookies-Best Healthy Cookies ever

2010-02-25T09:02:00.001+04:00

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters,can we?
If you thought you had to banish cookies from your diet....think again. Baking with more healthful ingredients can be deliciously rewarding.

These healthy cookie recipes use sweeteners judiciously, have no hydrogenated fat, contain all-natural ingredients and as much whole-grain flour as possible. So fill up your cookie jar with these healthy, delicious cookies.

Ingredients:

Quick cooking oats-3cups
Eggs-2
Cinnamon powder-1tsp
Whole wheat flour-1cup
Rasins-1cup
Salt-1/2tsp
Baking powder-1tsp
Low fat butter(unsalted)-1/2cup
Canola/corn oil-1/2cup
Honey-1cup or to taste
Brown sugar-1/2cup(can be replaced with artificial sweetner)

Break eggs.Whip them with salt,sugar,honey,oil and butter till creamy.

Add oats,cinnamon powder& wheat flour.Mix well.

Add baking powder and rasins.Mix.

Refrigerate the mixture for 15mins.

Scoop out lemon sized balls and gently pat them to make cookies of desired shapes.

Arrange them on the baking dray,spacing them well apart.

Preheat the oven to 175°C

Bake the cookies for 10-15minutes till the cookies turn golden brown.

Beware of curious neighbours....as the whole house gets fiiled with the awesome aroma of the best cookies ever!!!

These cookies have an appealing cracked top and a chewy middle,make snack time enjoyable for everybody.

So...Grab a bite.......

Kheema Kofta Phaal (Minced Meat Balls in a Hot,Peppery Gravy)

2010-02-24T08:23:00.004+04:00

Phaal is traditionally a hot, peppery gravy with either chicken or mutton.
Phaal is famous for being the hottest curry, hotter than its famous spicy cousin -the Vindaloo.
If you are fan of super hot curries (I know that there are plenty of people out there who are), then please give this a go!
A few days ago, my sister in law suggested that I make the same gravy with kheema koftas.I also decided to give it a try and was very pleased with the results:-))

I reserved a few of the koftas which I fried later on and they accompanied the phal perfectly:-))

Ingredients for the Koftas:

Minced meat(kheema)-250gms
Grated coconut-2tbsp
Roasted bangal gram dal(chutney dal)-1tbsp
Chopped onions-1tbsp
Ginger-1/2" chopped
Garlic-4cloves
Turmeric powder-1/2tsp
Green chillies-3(medium)
Dry Red chillies-2
Chopped Cilantro(corriander leaves)-1tbsp
Garam masala-1/2tsp
Salt-to taste

Wash kheema and strain well to remove water.

Grind all the ingredients together into a fine thick paste adding very few drops of water.

Make small balls of desired size(I like them to be a size smaller than a lemon).

Deep fry 1/3rd of the meat balls on medium flame till nice and brown.

Reserve the uncooked balls for the gravy.

Ingredients for the phaal:

Onions-2(medium)
Peppercorns-1 1/2tsp
Grated coconut-2tbsp
Ginger-garlic paste-1tbsp
Garam masala-1/2tsp
Tomatoes-1(big)
Red chilli powder-1tsp or to taste
Turmeric powder-1/2tsp
Kasoori methi-1tbsp(optional)
Salt -to taste
Oil

Peel and chop onions.

Roast onions in 1tsp oil till golden brown.Cool.

Grind all the ingredients together (in blue)to a thick paste adding very little water.

Heat 3tbsp oil in a pan. Add the ground paste,salt and saute well till the oil separates.

Add the red chilli powder and turmeric powder and saute.

Add water to get the gravy to the desired consistancy and boil for 2 mins.I like the gravy to be semi-thick.

Simmer flame and add the koftas(uncooked) and let them cook for about 10mins.

Check for salt.Add black pepper powder if you wish to make the gravy a little more hot.

Garnish with chopped cilantro.

Serve hot with steamed rice.Enjoyy!!

Pizza Sauce

2010-02-22T08:31:00.000+04:00

As promised,here is the recipe for the Pizza Sauce I used in the Pizza recipe.
The tomatoes used in making the sauce need to be ripe and deep red in colour.
The sauce will be more than sufficient to spread over 3 large Pizzas.After you use it once,the sauce can be frozen and used when required.It will remain as fresh.

Ingredients:

Ripe tomatoes-8 medium sized
Oregano-1tsp(easily available in the spices section of supermerkets)
Basil-1tsp
Salt-1tsp
Sugar-1/2tsp
Red chilli powder-1tsp
Chopped garlic-2tsp
Chopped bell peppers(capsicum)-2tbsp(optional ,but the peppers give a wonderful aroma to the sauce)
Oil-2tbsp(olive oil preferably)

Method:
Make small plus shaped slits on the rear end of each of the tomatoes.
Blanch them in boiling water for about 2 mins.

Immerse the tomatoes into cold water.

The peel of all the tomatoes can be easily removed now starting from the rear end where the slits where made.

Chop half of the tomatoes very finely and blend the other half to a puree in a blender.

Heat oil,add the chopped garlc.

When the garlic turns golden brown,add the bell peppers,salt,sugar and saute well.

Add the choopped tomatoes and the puree and bring to a boil.
Add the chilli powder and let it simmer with lid closed for about 15mins till the tomaotes are totally cooked.

Add the oregano and basil boil for a couple of minutes.

If the sauce is too thick add some water to get it to a spreadable consistancy.

Cool and use.

Pizza & my 50th Post Celebration !!

2010-02-21T11:25:00.001+04:00

I am delighted to have reached my 50th post in about 3 months of blogging!

I decided to bake a Chicken Tikka Pizza to celebrate the occasion.This was my first try at making any kind of Pizza.

The result was perfect.The color,texture and the taste was just right.The taste was extremely similar to the Grilled chicken pizza from Pizza Hut.
The veggies can just omit the chicken from this recipe.
Ingredients:

All purpose four(maida)-5cups
Warmwater(not hot water coz yeast dies in hot water)-250ml
Powdered yeast-small packet(around 6gm)
Salt-3/4th tsp
Sugar-3/4th tsp
Pizza Sauce-5tbsp(Pizza sauce can either be store bought or home made.I made the sauce at home.Nothing tastes better than freshly made pizza sauce.I will post the Pizza sauce recipe in my following posts.
Sliced Onions & Bell peppers(capsicum)
Chicken Tikka pieces-1cup.(For chicken tikka pieces-marinate small pieces of chicken breast in salt,ginger-garlic paste,chilli powder,dhania powder,little curds, garam masala and a pinch of red food colour.The propotions of masalas and amount of chicken can be to your liking.)
Grated Mozzarella cheese-to taste
Oil-Olive oil preferably

For chicken Tikka pieces-cook the marinated chicken pieces on low flame with lid closed till tender.Add a tsp oil and roast on high flame till crisp.
OR brush pieces with oil and bake in a preheated oven at 200°C for 10mins or till done.

For the Pizza dough:

Mix one packet(around 6gm) of powdered yeast to a glass(250ml)of water.Add a cup of flour ,salt and sugar and whisk till all lumps are gone.Cover and let it rest for 15mins.

Add 4 cups of flour to a big bowl and mix in 4tsp olive oil.
Now slowly add in the yeast mixture and mix to form a very smooth dough.The dough should be much smoother than the dough we use for rotis.So if more water is required,add in warm water and mix.

Cover lid and let it rest in a warm place for a hour.The dough becomes double the size then.
After an hour punch into the dough to remove any excess air bubbles and form a uniform dough again.Dip your fingers in oil while working as the dough gets a little sticky.Glaze the dough surface with oil .
Close lid and let it rest for 30mins.
Dust the working surface with flour and roll the dough on it.Dont knead dough.
Dough is ready.

You can divide this dough into 2-3 parts depending on the size of Pizza you want to make.I had a large baking tray hence I used the whole dough to make one large rectangular pizza.

Grease the baking tray with oil and spread the dough onto the tray uniformaly with your finger tips.
Remember the dough wil rise to double its thickness ,so make sure you dont spread it too thick as the pizza will become too thick.
Mine was around 1/3rd inch thick and resulted in a beautiful regular crust.If you require a thin crust,make the thickness even more less.

Spread the Pizza sauce uniformly on the prapared dough surface

Add the chicken pieces,sliced onions & bell peppers.Add chopped green chillies to your llking if you like a real spicy Pizza.

Spread grated mozzarella cheese all over uniformly.I reduced the quantitly of cheese on my Pizza due to the fat content involved.But a generous spread of the cheese gives perfect results.

Drizzle 2tsp of olive oil all over the pizza.Brush oil to the edges of the crust so that the pizza edges get a beautiful colour.

Preheat the oven at 230°C and bake for around 20mins or till the crust get a nice golden colour.

The Masterpiece............

The crust looked just too tempting.Couldn't wait to sink my teeth into it!!

Cut using a Pizza cutter or a sharp knife to desired shapes.Serve with tomato ketchup and chilli flakes.

Amazingly crisp surface and super soft core and the taste-just perfekkkt!

Instant Rava Dosa

2010-02-20T20:11:00.000+04:00

This is my favourite amongst all the varieties of Dosas.It can be prepared in minutes unlike the regular dosa where you need to Soak......Grind.......Ferment........and then ........cook!

It's got a great textute and crisp on the outside and soft inside.

I has tried this recipe earlier but never used to get the porous texture required.Over the time I developed my own way to do it and now they look fabulous.

Ingredients for the batter:

Semolina(soji)-1cup
Rice flour-1cup
All purpose flour(maida)-1cup
Cumin seeds(jeera)-1tsp
Chopped green chillies-1tbsp(can be reduced if served to kids)
Chopped corriander-2tbsp
Salt-to taste
Chopped onions-to sprinkle over the dosa.

Mix all the ingredients together except the onions .Keep adding water slowly to form an extremely watery batter.The consistancy is much thinner than the regular dosa batter.
Let it rest for 15mins.
Check the consistancy again.The batter may have become a little thick due to the sooji soaking up some of the water.
Add some more water to bring it to a watery consistancy.
The batter is ready.
Heat a nonstick pan/tava and let it be remain on flame.
Sprinkle some of the chopped onions on the tava.

now sprinkle the watery batter over the tava so as to cover the whole surface.

Drizzle a tsp or two of oil and let it cook on high flame till it reaches a golden colour.
As the dosa is paper thin,there is no need to turn the dosa upside down and cook it on the otherside.

Fold the dosa in any way you like and serve immediately with coconut chutney.

Haagen Dazs Ice Creams

2010-02-18T10:58:00.003+04:00

What would you do when you feeling down?

Let's go for Haagen Dazs....
What would you do when you are so tired and lazy to do anything?
Let's go for Haagen Dazs....
What would you do when you had a fight with your boyfriend, spouse, best friend?
Let's go for Haagen Dazs....

Do drop by Haagen Dazs Ice Cream outlet whenever you're

Feeling down...unhappy...sad...depressed....tired...bored....stressed.....

If you put on weight, don't blame me.......!!! [wink]

Ice cream is the type of food I like to eat without worrying about fat and calories:-))
I like real ice cream made with real ingredients! I don’t want added sweeteners, preservatives and ingredients I can’t pronounce. When I think of Haagen-Daz, I think of quality. They’re known for using the finest, all-natural ingredients to create a supreme ice cream. They also disclose all ingredients which is important for consumers looking for tranparency

While in Dubai, I've been eating lots of ice cream. In hot, humid weather, it tastes really good. Now that's its winter, I find it still tastes really good. Ice cream has been a personal theme of mine. Anyway, I decided to take pictures of all of the ice cream and dedicate a post to it. Häagen-Dazs has been my personal favorite would rank Basin Robins as #2.

If you haven’t spent at least a hundred evenings of your life attacking the dense, delicious ice-cream contained in a tub of Häagen-Dazs with a spoon then you’re no ice-cream fan.
The Dubai mall store is the only Haagen Dazs store which offers a medley of ice creations in its distinctive collections:
Here are some of them which I truly enjoyed...

Fondue- Perfect for sharing with that special someone. Luscious fondue scoops and Strawberry Ice Cream served with slices of fresh seasonal fruits, crunchy nuts and baked pastries, accompanied by a warm pot of rich chocolate sauce. a perfect combination of the rich and creamy ice cream with scrumptious pastries

This is my perfect Haagen Dazs moment: Dipping the Haagen Dazs ice cream balls in the hot Belgian Chocolate dip, then letting the chocolate solidify before eating the entire chocolate covered ice cream!

The only thing is, it costs a lot for the fondue set and it would be perfect for a group of 6. The fondue is worth it especially if it is enjoyed with friends and family. You have to attack the ice cream immediately because it easily melts.

Häagen-Dazs, more or less, invented the boutique ice cream niche. Unlike the enormously popular Baskin Robbins, Häagen-Dazs was ice cream with regard, glamour, and a name that meant nothing...to anyone.

caramel sundae

Belgian chocolate

Caramel Custard Sundae

Banana caramel sundae

Chai icecream with a danish,whipped cream and berry sauce

Chocolate chip sundae

Strawberry,custard and icecream sundae

Sundae with custard,vanilla icecream,belgian chocolate icecream and a pastry

Vanilla icecream and expresso

Their newest ice cream concept-Five

The Haagen-Daz Five series is comprised of five ingredients that you can pronounce and find in your kitchen. Each of the seven varieties include milk, cream, eggs, sugar, and the ingredient that represents the dominant flavor (Chocolate, Mint, Passion Fruit, Ginger, Coffee, and Brown Sugar).

The ice cream…is divine. I have no idea how something so simple could taste so good. It’s rich, creamy, and sweet, but not overwhelming. I love being able to taste that one focus ingredient without being distracted by anything else.

Herez the recipe to make this divine dessert!

Häagen-Dazs Five Brown Sugar Ice Cream with Warm Apple Cinnamon Blossoms

Makes 4 servings

Melted butter-1 1/2tbsp
Filo dough (12”x15” each)-2sheets(similar to a puff pastry and easily found at supermarkets)
Apples-2medium
Lemon juice-2tbsp
Granulated sugar-1/4cup
Butter-1tbsp
Cinnamon-1/2tsp
Nutmeg-1/4tsp

Preheat oven to 350oF. Invert a muffin tin and brush the bottom and sides of the four corner cups with a little of the melted butter.
Lay one sheet of filo dough on a dry surface. Brush with half the remaining butter.
Lay second sheet of filo on top. Brush with remaining butter.
Trim one short end to make an even square. Cut square into four squares.
Place each square of filo over one of the buttered muffin cups. Gently fold and crimp filo around edges of cups to form an inverted bowl. Place inverted pan in oven and bake 6-8 minutes until filo is golden brown. Cool filo cups on pan. (Can be baked up to two days ahead and stored in an airtight container.)
Peel and core apples. Cut into 1/8-1/4-inch slices and toss with lemon juice in a medium bowl.
Combine sugar, butter, cinnamon, nutmeg and 1/3 cup water in a wide skillet; bring to a rapid simmer over medium-high heat. Add apples and lemon juice.
Cook 5-7 minutes stirring frequently until apples are tender, adding 1-2 tablespoons water if liquid evaporates. With a slotted spoon remove apples to a bowl to cool slightly.
Continue cooking liquid 1-2 minutes until syrupy.
Gently lift filo cups from pan. Spoon warm apples into cups. Place a scoop of Brown Sugar Ice Cream over apples and drizzle with syrup. Serve immediately.

Upma Pulav

2010-02-16T07:20:00.000+04:00

As kids,the one dish we would hate for breakfast was-Upma.We would make fun of it-giving names such as concrete :-).I have developed a liking for it over the years though.I really dont know why so many people hate this delight?This recipe is my own invention.Different and great in taste and healthy with all the veggies that go into it.I'm sure the upma haters will definitely go for a second helping!

Ingredients:

Roasted semolina(rava/sooji)-2 cups
Chopped onions-3tbsp
Chopped mixed vegetables(carrots/peas/beans)-1cup
Chopped tomatoes-3tbsp
Turmeric powder-1/2tsp
Oil-4tbsp
Water-5cups
Salt-to taste

Grind to a paste:

Mint leaves-1/2cup
Corriander leaves-1/2cup
Thick curds-1/2cup
Green chillies-4
Cinnamon stick-1 inch
Cloves(laung)-2
Cardamom(elaichi)-1
Ginger-1inch
Garlic-4cloves of medium size
Grated coconut-1tbsp

Method:
Heat oil in a a pan.Add chopped onions and saute till golden brown.
Add the ground paste and saute till the oil separates.

Add the chopped veggies ,turmeric,curds and tomatoes,salt and saute for a couple of minutes.

Add water and bring to a boil.Close the lid and simmer for about 5mins till the veggies get tender.
Check for salt.

Switch off stove and very slowly add the roasted sooji to the water stirring all the while.Make sure there are no lumps.
Close the lid and switch on the stove on low flame.Let it cook for a couple of minutes.

Serve hot.It is tasty as it is.You may also serve it with pickles or curd raita.

Egg puffs

2010-02-15T11:50:00.002+04:00

I have been wanting to try out the eggpuffs ever since Adukala vishesham posted the recipe.

http://adukalavishesham.blogspot.com/2010/02/egg-puffs.html

My husband loves egg puffs and used to have them very often back in India and here we hardly get to eat good egg puffs.

So yesterday I made them.I bought the puff pastries which were already cut into perfect squares.So It was really easy to make.

I sprinkled sesame seeds on the puffs after the egg wash to add to the final touch:-)

The puffs were out of the world and so fluffy,soft and crisp at the same time.Thanx!!!

Vanilla Cupcakes!

2010-02-14T14:31:00.002+04:00

I have not been baking for a while now, thanks to my experiments in the kitchen which let it my oven in a bad shape.Now at last I have got it repaired and hopefully will bake more often now.
I kick started my baking sessions with the basic vanilla cupcake.They turned out so soft and just would melt in the mouth.Here is the recipe which is so easy that any one can make it and not go wrong.

Ingredients:

All purpose flour(maida)-2 1/4cup
Sugar-1 1/3rd cup
Baking powder-3tsp
Salt-1/2tsp
Shortening or butter-1/2cup
Milk-1cup
Vanilla essence-1tsp
Eggs-2large
Whipped cream/pineapple pieces to decorate(optional)

Method:
Preheat the oven for 10minutes at 175°C
Line the cupcake pan with paper cupcake liners.

Mix the flour,baking powder,sugar,salt,milk and shortening and essence in a large bowl.Mix on low using an electric beater for 2mins.You can also use a manual beater,but the cake gets more fluffy using the electric beater.

Add the eggs and beat on high speed for 2mins.

Fill the cupcake liners to almost 2/3rd with the batter.
Bake for 20mins.Check after 15mins by piercing a toothpick into the cake.If it comes out clean,your cake is cooked.

After being baked,if the cake has risen too much and seems to overflow onto the pan,fill the liners to only half the next time.

Cool for 10mins and remove the cakes from the pan.

Decorate with whipped cream and pineapple chunks or just relish them as they are:-)

Is that Salad healthy???? Maybe NOT

2010-02-11T07:14:00.004+04:00

For many on a journey to lose weight,salads have become a main staple.Salads can be quite deceptive - while the vegetables are healthy, the dressing and other toppings can blow out a day's worth of calories in one sitting if you are not aware.Last week I had a Mc caesar salad at McDonalds for dinner and was very happy to have had something healthy.But after doing some study ,I discovered that the salad dressing that came along was packed with high levels of sodium and fat.If compared,a small pack of fries has fewer levels of sodium and fat.

Most people think that the salads offered at fast food restaurants are healthy choices.This may be far from the truth. While some salads are reasonable choices, many fast food restaurants douze up their salads with a variety of fatty and sodium laden items, such as fried chicken, full fat dressings, sour cream,lots of cheese, bacon, nuts, fried croutons, and taco chips or shells. Less prevalent or completely absent are the nutritious, high-fiber salad items such as beans, chick peas, and a wide variety of fresh vegetables.

While all of the fast food restaurants have nutritional information available on all of their menu offerings, some of the information can be a bit misleading. For example, some of the information only gives nutritional statistics on the actual salad, leaving off the information about dressing, croutons, cheese, or other packets of ingredients that are included with your salad. Make sure you read the information carefully.

Here are a few tips to eat your salad the healthy way:

Choose more greens than plain old iceberg lettuce. Iceberg lettuce is calorie-free, but it’s also nearly nutrition and fiber-free. Worst of all, it’s essentially flavor-free, encouraging you to add more flavorful (and higher fat, sodium, and calorie) ingredients to your salad in order to make it more satisfying.

The greater the variety of colors in the vegetables in your salad, the greater the variety of nutrients. Go for a wide variety of greens (including different types of lettuces, spinach, peppers), oranges (carrots), and reds (tomatoes and red peppers).

Try ordering your salad without meat. Or, if you really want the meat, choose to have it grilled (not fried) and consider eating only half of what’s included with your salad.

So if you want to avoid messing up your healthy eating plan, say no to those little packets of cheese, croutons, or Chinese noodles. These extras are a serious source of fat, calories, and sodium. Ask your server to leave them off of your order coz once you get them to your table, they’re just going to tempt you.

Ask if there’s a low- or no-fat dressing available, and substitute that for the one that comes with the salad you’ve ordered. Use the smallest amount possible to flavor (not drench!) your salad. Some restaurants have plain packets of vinegar or lemon juice available; consider sprinkling these on your greens instead of dressing.

In the end, you can't trust restaurants to police your diet or to provide precise nutritional information. Portion sizes may vary, and servers often don't know what's in the food they serve.
Especially when it comes to salads and other supposedly low-calorie, low-fat dishes, it's a case of diner beware.

Rajasthani Bharwa Bhindi (Stuffed Okra)

2010-02-10T12:50:00.002+04:00

I often have spotted Bharwa Bhindi in the Vegetarian buffet menu of many Indian restaurants.
I have been wanting to make this recipe since ages but finally managed to [courtesy my blog :-)].

Ingredients:

Fresh Bhindi-250gm
Crushed garlic-2tbsp
Mustard seeds-1/2tsp
Cumin seeds(jeera)-1/2tsp
Oil-4tbsp

For the filling:

Besan flour-1tbsp
Red chilli powder-1tbsp
Turmeric powder-1/2tsp
Cumin(jeera)powder-1/2tsp
Corriander powder-1tsp
Lemon juice-2tbsp
Garam masala powder-1/2tsp
Sesame seeds or onion seeds(kalongi)-1tsp
Oil-1tbsp
Salt to taste

Method:
Wash the bhindis, pat dry with a towel. Cut ends

Cut a slit length wise.The slit will be used to stuff the filling
Mix all dry ingredients of the filling well.

Add oil and mix again.
Use a teaspoon to stuff the filling into the bhindi.

Arrange the bhindis over a perforated plate and steam for about 5mins till the bhindis are almost cooked.I used the steaming arrangement in my rice cooker for this.

Heat oil in a pan and add the mustard and jeera seeds.Once they splutter,add the crushed garlic and saute well.

Add the bhindi and saute on high flame till the bhindia are crisp.Make sure you dont mash the bhindis.Check for salt.

Garnish with chopped corriander leaves.

Masoor dal Curry

2010-02-09T12:56:00.001+04:00

This is a dish which according to me goes perfectly well with rotis and puris.This one ranks topmost amongst my list of dishes that go with my rotis.
I have tried this with many other dals but masoor brought out the flavours of the ingredients so well that none of the other dals did.

My husband ate off his bowlful without a nag.I was pleasantly surprised as roti and dal is not just his kind of food.

Ingredients :

Masoor dal-200gms
Cinnamon stick-1inch
Cloves(laung)-2
cardamom(elaichi)-1
Chopped onions-1 medium
Ginger garlic paste-1tsp
Chopped tomatoes-1 medium
Green chillies-2
Red chilli powder-1/2tsp or more to taste
Corriander(dhania powder)-1/2tsp
Turmeric powder-1/4tsp
Salt-to taste
Chopped corriander leaves(cilantro)-for garnish
Oil-2tbsp

Method:
Wash and soak dal in water for about 15mins.
Heat oil in a pan and add the cinnamon,clove and the cardamom.Saute.
Add the onions and slit green chillies and saute till golden brown.

Add the ginger garlic paste and saute till the raw smell leaves.
Add the chopped tomatoes,chilli,corriander and turmeric powder.Saute well.
Add half the amount of salt and saute.

Add the soaked dal and abour 2 cups of water and boil for 2 mins.

Close the lid and cook on low flame for about 10 mins.Stir ocassionally.
Add the remaining salt to taste.
Check if the dal has cooked.The dal should be cooked but not get completely mashed.This will give it a lovely texture when chewed.
Add water or reduce the curry on high flame to match ur liking.
Garnish with chopped corriander.Serve hot.

DAL IDLI

2010-02-08T16:01:00.001+04:00

Bored with same old taste of Idlis? Its time to try out this recipe.This recipe is low on carbs and high in protein.So makes it a guilt free eating experience.
The ghee and cashews added here may be omitted for the health concious.

Ingredients for the Idlis:

Chana dal(gram dal)-1cup
Urad dal-1cup
Rice-1/4th cup
Grated carrots for garnish

Method:
Soak the above ingredients in water for about 4 hours and grind to a fine paste.

Add a tsp of salt and let it ferment for 6 hours or overnight with a lid closed.

Ingredients for the tempering(tadka):

Oil-1tbsp
Ghee-2tbsp
Chana dal-1tsp
Mustard seeds-1/2tsp
Cumin seeds(jeera)-1/2tsp
Cashew nuts-few
Chopped curry leaves-one string
Hing(asofetida)-a pinch

Heat the oil and ghee together and add the spices one by one and fry till a nice aroma arises.Switch off stove.Cool
Mix the tempering with the fermented batter.Mix well.Add finely chopped corriander leaves,1/2 inch chopped ginger and 2 chopped green chillies.Mix well.Check for salt.Add more if required.

Pour the fermented batter into the Idli moulds .Add grated carrots for garnisg.Steam them for about 15mins or till the Idlis are cooked.

To check,pierce the tip of a wet knife into the idlis.It cooked well,the knife comes out clean.
Remove Idlis from moulds and serve hot with chutney/sambar.

Enjoyy!!!

Pani Puri

2010-02-06T22:01:00.004+04:00

Panipuri is a popular street snack in India. It comprises a round, hollow "puri", fried crisp and filled with spicy water, potato, onion and chickpeas. Its size is small enough fo the puri to fit in the mouth at one go. Pani puri is also known as Gol Gappa.The term refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one go, without biting. ''Pani'' is the Hindi word for water and puri, an Indian puffed bread made by frying the dough in oil. It is known as puchka in Eastern India, because of the bursting sound in the mouth when it is eaten. It is known as GupChup in some parts of India.

I guess this is the most popular chaat in India. I used to go to a pani puri vendor near our home in Bangalore. I never liked to eat at roadside carts before that, but once I tried it there, I became a regular customer.

Earlier,the puris were made at home with lot of effort.These days life has become easy with the ready made pani puris!!!.
Pani puri has been on my To Do list for a while ,so this weekend was just perfect for it.I made the puris,the khatti-meethi chutney as well as the spicy pani.

Ingredients for the puris( Ready made puris may also be used):

Makes about 60 puris.

All Purpose flour (Maida )- 1/4 cup
Fine Sooji (Semolina )- 3/4 cup
water -1/2 cup or as required

Method:
Mix the flour and sooji. Add water as needed to make firm dough.

Cover the dough with a damp cloth for about half an hour.
Knead really well for about 15mins.you may add oil to your fingers if the dough tends to stick to them.
Divide the dough into about 60 small balls.Each ball will be about the size of a marble. Keep them under a damp cloth.
Dampen two kitchen towels; spread one towel close to where you are going to fry the puris.
Start rolling each ball to about an inch and a half diameter circle.I like them slightly elongated as it's easy to slide it into the mouth.

Place over a damp towel and cover with another damp towel. This procedure will make the puris to puff up well. Roll and place all the puris similarly.

Heat oil on medium high heat to deep fry. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
Start frying the puris, starting first with the puri you first rolled.

Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time if using a large pan.I used a small kadai here hence I could fry only 3 at once. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.My husband was sweet enough to fry them for me as I rolled out the puris.

Place over paper towel, so the excess oil is absorbed. Fry all the puris. They should be crisp and puffed like balls.

For the Pani (Spicy Water):

Mint leaves (Pudina)- 1 cup
Green chilies (adjust to taste)- 4 medium sized
Tamarind pulp - 3 tbsp
Lemon juice-3 tbsp
Black salt-1 tsp
Salt –to taste
Ginger powder-1/4 tsp
Asafetida (Hing)- a pinch
Roasted jeera(Cumin seed) powder-1 tbsp
Black pepper-1/2 tsp
4 cups water or to taste

Method:
Grind everything except the water together to make a fine paste. While blending, add water as needed to blend.
Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice and salt as needed to your desired taste. After straining mix the paste with remaining water or adjusting to the taste.

Ingredients for the Khatti Meethi chutney(sweet and tangy paste):

Tamarind pulp-1/4cup
Grated Jaggery-1/2 cup
Black salt-1tsp
Salt-to taste
Red chilli powder-1tsp
Jeera(cumin)powder-2tsp

Method:

Boil all the ingredients together in a pan for about 3 mins and strain. Cool.

To Serve:
Serve by making a small hole in each puri. Fill the puris with boiled and mashed potatoes and boiled chickpeas or moong sprouts and chopped onions. Finish by filling each puri with the spicy pani and a dash of khatti meethi chutney.I prefer mixing the spicy water and the sweet chutney and filling them in the puris.Enjoy !

Bagara Khana or Khushka

2010-02-06T12:46:00.003+04:00

Khushka refers to " Khushk " in Urdu, which means plain or dry

This is a staple in most Hyderabad Muslim households and served with an accompaniment of spicy dry or wet curry. The same rice when cooked with spices, takes the form of Khushka / kushka / Kuska Biryani

Bagara Khana or khushka is a rice delicacy prepared in Hyderabad, India. The long grain rice, along with spices and green chilies, is used to prepare the rice

Ingredients:

Basmathi/Long grained rice-500gms
Sliced onions-1cup
Slit Green chillies-5nos
Ginger garlic paste-2tsp
Cinnamon stick-2"
Cloves-3nos
Cardamom(elaichi)-2nos
Shahjeera-1tsp
Mint leaves(pudina)-1cup
Oil-4tbsp
Ghee-1tbsp
Salt-to taste
Water-1 liter

Method:
Wash and Soak rice in water for about an hour.
Heat oil and ghee in a heavy bottomed pot.
Add the cinnamon,cloves and cardamom and saute till the aroma arises.
Add sliced onions and green chillies and saute till translucent.
Add the ginger garlic paste and salt and saute well.
Add the shahjeera and mint leaves and saute for a minute and add water and bring to a boil.
Now add the soaked rice and let it boil till around 80% of the water is absorbed.Stir occasionally.
Now close with a lid and keep something heavy on the lid.Let it cook on low flame for about 15mins.
Done:-)

The dish makes up for the vegetarians who miss out on the Hyderabadi Biryani

Having this Rice while it is warm is so comforting, but if wish to serve it later and want to prepare it ahead of time, just microwave reheat it covered for 2 or 3 minutes adding a few drops of water to the rice. You can store left over rice in a microwave safe bowl for easy reheating in the refrigerator for upto a week. It stays good and is as fresh when reheated in a microwave just before having it.

My perfect Meal-Khushka,Korma and Fried Fish :-)

Option: If using a rice cooker,follow the same procedure and after adding water and rice,transfer the contents to a rice cooker and cook hassle free.